First mix in a bowl, add yoghurt, 1/2 cup water and mix. Now if the water in the batter feels little nit so, add 1/4 cup of water again and mix well. Now add salt, mix in batter and give batter rest for 10 minutes.

Add ginger-green chilli paste and 1 tbsp oil to the batter and mix well. Then do three equal parts of this batter. Add 2-2 tbsp of portion in three bowls.

Now make a green paste. For this, add green coriander, salt, lemon juice and water in a mixer jar and grind it.

Now add one part of this green paste in a bowl and mix well. Then grease with 5 bowls of oil and let the water heat up in a steamer pan.

Now add eno Fruit Salt in the green batter, mix and add 2-2 tbsp of batter in the greased bowl, tap and cook for 5 minutes on high flame of gas in hot steamer pan.

Add carrots, water and salt in a mixer jar and take fine paste till it turns orange. Then add this carrot paste in the batter of another bowl and mix it.

Now add 1/4 tsp eno Fruit Salt and water in a white batter bowl and mix it. Slow down the gas flame, add 2 to 2 tbsp of white batter on a green colour batter and cook on high flame for 5 minutes.

Now add 1/4 Eno Fruit Salt in Carrot Better, mix and add 2-2-2 tbsp in Dhokla and cook on high flame of gas for 10 to 12 minutes. Then check with a toothpick whether the dhokla is cooked or not. Then let the dhokla cool down and unmold from the bowl.

Now heat oil in a frypan, add mustard seeds, white sesame seeds, cumin seeds, sweet curry leaves and tempering. Now this tempering is adding it to the hot dhokla and garnish this dhokla with tempering.

Now our tiranga dhokla is ready to serve. Garnish Dhokla with green coriander leaves. Dhokla has become a very soft like cotton.