In large pot mix semolina curd salt and oil and keep a side for 15 minutes now divide batter in three parts.

In one part add beetroot juice and red chilli powder and in 2nd part add turmeric powder and grated ginger and mix it well make steamer ready grease plate pre heat the steamer pour 1tsp spoon soda bicarbonate in each batter and mix it well.

Now for the strips. Take a spoon about 1 tablespoons of pink batter into the center of the plate next, 1 tablespoons of the white batter into the center of the pink batter. Next 1 tablespoonb yellow batter into the center of the white batter This causes the pink batter to spread out. Continue to alternate batters, in bulls-eye fashion until the half plate is filled you will now have thin rings of each batter on the outer edges of the plate thicker rings towards the center.

Cover with lid and steam them for 8 minutes check with knife after 8 minutes by inserting it inside dhokla if knife comes out clean remove it from gas, then allow the dish to cool and cut into pizza slices.

For tempering heat oil in small pan add mustard seeds cumin seeds let's the mustard seeds crackle add curry leaves, hing and pour over the dhokla, serve with mint and coriander chutney