Soak the moong,chana and urad dal for 4-5 hrs.

Then grind in a mixer using a little water to make a paste of pouring consistency

Transfer the paste to a bowl, add ginger - green chilli paste, salt turmeric, sugar, 1 spoon oil and mix well.

Just before steaming add eno and mix lightly.

Pour the batter into a greased plate and sprinkle red chilli powder on it.

Steam in a steamer for 15 - 17 minutes or till the dhokla are cooked.

Now heat a tadka pan, add oil and mustard seeds.

When they splutter add sesame seeds, asafoetida and saute for 30 seconds.

Pour the tempering over the prepared dhokla and spread it evenly.

Sprinkle coriander leaves and fresh coconut on the dhokla.

Serve with sweet and sour chutney.