Beat curd and water. Then soak semolina in curd for 10 minutes.

Grind green peas with 2 green chilies and ginger coarsely. Add this paste to semolina mixture, add salt, sugar and 1tsp oil and mix well.

Keep two cups of water in a vessel and bring it to boil. Grease one tin which is 7 to 8 inch diameter.

When water in the vessel starts boiling, add eno to the batter. Add 1 tsp of water to activate eno Fruit salt. Mix it lightly.

Add this mixture to greased tin. Place the tin in the boiling water in the vessel. Cover the vessel and steam it for 10 to 12 minutes on medium heat.

While dhokala is steaming, we will prepare tempering.

Heat oil, add mustard seeds, asafoetida,. After the mustard seeds crackle add 2 slit green chilies, curry leaves, sesame seeds and fry.

Check the dhokala by inserting a knife. Check if the knife comes out clean. Cook the dhokla for a few more minutes if the knife does not come out clean. Check again with knife and confirm that dhokla is well cooked.

Cool dhokala for 15 minutes. Remove it in a plate. Turn it over. Add tempering and cut into piece. Serve with green chutney.

Yummy snack is ready to serve.