Soaking a dal and rice- In a bowl take chana dal, rice, fenugreek seeds and rinse everything a couple of times with water. And add 2 to 2.25 cup water. cover and soak for 5 to 6 hours.

Making dhokla batter- After 5-6 hours drain all the water and add the soaked dal, rice, fenugreek seeds, salt, turmeric powder, curd in a grinder jar. Mix it well, cover and let the batter ferment for 8 to 9 hours. In a warm or hot climate, it will take 5 to 6 hours for the batter to ferment. In a cold or cool climate, it can take more time.

After fermentation, the batter will have tiny air bubbles in it. Now add green chillies, ginger, cumin seeds paste in the batter.

Before steaming dhokla, grease a pan with some oil on the base as well as the sides.

In a large pot or pressure cooker, take 2.5 cups water. Place a stand inside. Keep the pot or the cooker on a medium-low to medium flame and let the water come to a boil. Use a slightly tall stand so that the hot bubbling water does fall in the batter while steaming.

Now add 2 teaspoons peanut oil to the batter and mix it well. Now sprinkle 1 teaspoon eno all over the batter evenly. With brisk and quick movements of a spoon mix the eno very well in the batter. The mixing has to be done very well or else some parts of the dhokla won’t be spongy and porous. Mix very well and do it quickly.

Meanwhile, the water has come to a boil. Pour the batter in the greased pan. Place the pan on the stand inside the large pot or cooker. Cover with lid having a vent and steam dhokla batter on a medium flame for 15 to 20 minutes or more. If using a pressure cooker, then remove the vent weight (whistle) from the lid. If using a flat steel lid, then make sure some steam escapes from the sides of the pot.

A skewer or toothpick inserted in the dhokla should come out clean. If the toothpick has batter sticking to it, then steam for some more time. Add water if required in the large pot or pressure cooker.

Place the dhokla pan on a stand and let it become warm or cool at room temperature and Cut the dhokla with a knife. Keep aside.

Tempering for dhokla- Heat 1 tablespoon peanut oil in a small pan or tadka pan. Keep flame to a low and add mustard seeds. Let the mustard seeds crackle.add 2 teaspoons sesame seeds and give a stir. Then add 1 pinch asafoetida and 7 to 8 curry leaves. Fry for a few seconds till the curry leaves become crisp. Carefully add 2 tablespoons water as the mixture splutters. Then add 2 teaspoons sugar or add as per taste. Let the water come to a boil.

Then switch off the flame and add this entire tempering mixture all over the dhokla. Lastly, add 2 tablespoons chopped coriander leaves (cilantro leaves) and 2 tablespoons fresh grated coconut all over the dhokla..

Served the dhokla with chutney.