In a mixing bowl, add rice, chana dal, urad dal, methi dana, and poha. Wash and soak it for 4 hrs.
Now remove water from the soaked grain and keep it aside. Use water while grinding the batter.
Then in a mixture jar, add soaked grains, ½ cup curd, and some water. Grind batter into a smooth and ribbon-like consistency.
Add grinded batter into the mixing bowl. Then add salt and whisk batter for 2 minutes.
Then spread 1 tsp curd on dhokla batter. Cover and ferment batter to keep it in warm place.
After 6 hrs, the batter is properly fermented.
Now in a pan, add 1 tbsp oil, ginger paste, and green chili paste. Sauté it for a minute.
Then add chopped cabbage, grated carrot, chopped capsicum and boiled corn, chopped bottle gourd (lauki) pieces, and salt. Sauté till vegetables become slightly soft.
Switch off the gas and keep it aside.
Now in a dhokla batter, add turmeric powder, sugar, oil, vegetables, coriander leaves, and oil. mix well, dhokla batter is ready.
Now take out some batter into another bowl.
Then in a half batter, add ¼ tsp baking soda and some water. Mix well.
Grease the dhokla plate with oil & pour the mixture into plate.
Steam in idli-dhokla steamer or Kadai for 10 min on high-medium flame.
Once done take out the plate from the steamer & allow it to cool for 5-10 min.
Apply some oil and garlic chutney to cooked dhokla.
Cut into the desired shape and serve.