In a bowl add semolina, yogurt and water and mix. Let it rest for an hour or so.

In a pan add 2 tablespoon oil and add mustard seeds. Once it starts fluttering add onions and green chilli paste. Sauté for a minute and add 1/2 cup of boiled green peas. Add in salt to taste and chilli powder. Saute on low flame. Add in the grated beetroot and mix well. Cover and let it cook for 5 minutes.

Add 1 cup mashed potatoes, garam masala and chaat masala mix well. Turnoff the gas and add chopped coriander and transfer in a tray and let it cool. Once its room temperature make small barrels. 3/4 length of the glass you are going to use to steam.

Grease oil generously to the glasses you are going to use. I have use masala tin containers as they come out round.

Add salt to batter and 1 teaspoon oil to the batter.
In a steamer add 2 glass of water and bring it to boil.
Add 1 teaspoon eno to the batter and whisk the batter.
Add batter to about 1/4 of the glass and place the potato barrel in the middle. Fill the rest if the glass with batter covering the barrel. Please ensure the glass is filled up to 3/4 only.

Steam for 20 to 25 minutes on high flame.
Check with toothpick, if it comes out clean dhoklas are done. Let it cool completely before removing from the glass.
Dhoklas will come out easily from glass. Cut them in rounds and serve with your favourite infused oil or you can add tempered oil with mustard seeds and sesame seeds.