In a mixing bowl, sieve besan.

Then add rava, green chilli and ginger paste, hing, sugar, turmeric powder, ¾ cup chopped methi leaves, ¼ cup chopped coriander leaves, white sesame seeds, ajwain, black pepper powder, nimbu na phool, salt and oil. Mix well.

Add water gradually and make medium consistency of the batter.

Whisk batter for 3 min so air particles incorporate into the batter.

Cover and rest batter for 15-20 minutes.

In a pan, add 2 cup water and prepare it as a steamer.

Then add eno into the batter and mix well. Quickly besan batter is puffed up.

Now add batter into greased idli mould (or any plate) and steam dhokla for 15 minutes on high-medium flame.

After 15 minutes, take out the methi dhokla and allow it to cool.

In a pan, add oil, mustard seeds, curry leaves and chopped green chilli slits. Sauté for a minute.

Then add water and sugar. Boil mixture for 2 minutes or till sugar is completely melted.

Pour the hot tempering on dhokla.

Serve methi dhokla with red garlic chutney.

In a mixture jar, add garlic cloves, cumin seeds, hing, salt and red chilli powder and tomatoes. Grind it into paste.

Heat oil in pan, add oil and grinded paste. Sauté till oil seperates.

Take out the chutney into a bowl, and add water to adjust the consistency of the chutney.

Serve garlic chutney with methi dhokla.