In a pan, add rice urad dal and chana dal. Roast for 2 minutes and cool down the mixture and add grind it into a coarse powder.

Now add the mixture into a container, also add Rava, turmeric powder, salt, and sugar. Mix well.

Dhokla premix is ready. Store it in an airtight container for upto 6 months or more in the refrigerator.

In a mixing bowl, add dhokla flour and buttermilk. Mix well and make a smooth and flowing batter.

Whisk batter with hand for 3-4 minutes and rest batter for 30-35 minutes.

Then add chopped green chili, ginger paste, coriander leaves, and oil. Mix well.

Divide batter into two parts.

In one part, add Eno fruit salt & mix in one direction.

Heat tawa on the pan, grease streel ring with oil and place it on tawa.

Add oil to tawa and spread it.

Then add mustard seeds, sesame seeds, and chopped curry leaves.

Now add 2 to 2.5 ladle dhokla batter into the ring. Spread it and sprinkle some red chili powder on it.

Cover and cook dhokla on the lowest flame for 12-15 minutes.

Once done dhokla puff up and a knife comes out clean, then switch off the flame and take out a ring from dhokla.

Make all dhokla in the same way and Serve with chutney.