Soak rice for 3-4 hours. Grind it coarsely by adding curd. Keep it for fermentation at least 5-6 hours or overnight.

Boil water in a dhokla maker or Idli steamer. Grease dhokla plate with oil. Pour rice batter. Sprinkle red chilli powder over it.

Check with knife or tooth pick. If it comes out clear. Then switch of gas. Let it be cool.

Now for tempering heat oil in a pan. Add mustard seeds. Once it splutter add sesame seeds. Saute it. Switch off gas. Spread Tadka on dhokla.

Once cooled cut into desired pieces. Garnish coriander leaves. Serve with green coconut chutney.