In a mixture jar, add poha, rava, and besan. Cover the lid and Grind it into a coarse powder. Do not grind it into fine powder.
Take out dhokla mix into mixing bowl, add sour curd and water gradually and make medium thick and pouring consistency of the batter.
Then add turmeric powder, salt, green chili paste, ginger paste, sugar, and oil. mix well and whisk batter in one direction for 2-3 minutes.
Cover and rest batter for 20-30 minutes.
Meanwhile, add water to the pan. Cover and steam for 5 minutes.
After resting time, if the batter is slightly thick then add some water. Make sure the batter is medium thick and pouring. (Refer to video).
Then add Eno fruit salt & mix in one direction.
Grease the dhokla plate with oil & pour the mixture into the plate.
Steam in idli-dhokla steamer or Kadai for 12-15 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.
For dhokla tempering- in a tadka pan, add oil, mustard seeds, sesame seeds, chopped green chili, curry leaves, and a pinch of hing. Saute it.
Then add tempering on dhokla and spread it.
Sprinkle some coriander leaves and serve with garlic chutney.