Wash and soak chana dal for 5-6 hrs or till it completely puffs up.

Drain water from the soaked dal and grind it with curd and required water. the batter should be thick and pouring. Do not add more water while grinding the batter.

Cover and keep it in a warm place for 5-6 hours to ferment.

When the batter is properly fermented, then divide it into two parts.

Take one part of the batter. add salt, green chilli paste, ginger paste, a pinch of hing, turmeric powder, and black pepper powder. Mix well.

Meanwhile, add water to the steamer. Cover and steam for 5 minutes.

Add eno fruit salt into the batter & mix in one direction.

Grease mould or plate with oil & pour the mixture into a plate.

Steam in idli-dhokla steamer or kadai for 20 minutes on high flame.

Once done take out the plate from the steamer & allow it to cool for 5-10 min.

Cut into the desired shape

Now heat oil into tadka pan, add mustard seeds, chopped green chili, curry leaves, and hing. Sauté it.

Add ¼ cup of water and bring it to boil on medium flame.

Add 1 tsp sugar and mix well.

Now add tadka on dhokla. Sprinkle some coriander leaves and mix well.

Serve dhokla with chutney.

Take one part of the batter. add green chilli paste, ginger paste, garlic paste, salt, a pinch of hing, turmeric powder, sugar, and limbu na phool. Mix well.

Meanwhile, add water to the steamer. Cover and steam for 5 minutes.

Add eno fruit salt into the batter & mix in one direction.

Grease mould or plate with oil & pour the mixture into a plate.

Steam in idli-dhokla steamer or kadai for 20 minutes on high flame.

Once done take out the plate from the steamer & allow it to cool for 5-10 min.

Now with the grater crumble the dhokla evenly.

In a pan, add oil, mustard seeds, white sesame seeds, fennel seeds, things, and chopped green chilli. Sauté for a minute.

Then add water and bring it to boil for 2-3 minutes on medium flame.

When water is boiling and reduce its quantity, then add sugar and salt to it. mix well.

add crumble mixture of dhokla and mix well.

Finally, add coriander leaves and garnish with sev and pomegranate seeds. Serve.

In a mixture jar, add coriander leaves, mint leaves, ginger, green chilli, cumin seeds, salt, sugar, lemon juice, and dhokla pieces.

Add some water and grind it into a smooth paste.

Dhokla chutney is ready.