In a pan, add dal and rice and roast for 2 minutes. Cool down mixture and add grind it into coarse powder.

Now add mixture into container, also add semolina, salt, turmeric powder, sugar and hing. Mix well.

Dhokla premix is ready. Store it into airtight container upto 6 month or more into refrigerator.

In a mixing bowl, add dhokla flour. Add buttermilk gradually and make thick and pouring consistency of batter.

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

Meanwhile, add water into pan. Cover and steam for 5 minutes.

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

Add eno fruit salt & mix in one direction.

Grease dhokla plate with oil & pour the mixture in plate.

Sprinkle red chilli powder over the mixture.

Steam in idli-dhokla steamer or kadai for 12-15 min on high-medium flame.

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

Now heat oil into tadka pan, add mustard seeds, sesame seeds, chopped green chilli and curry leaves. Mix well and add tadka on dhokla.

Cut into desired shape. Serve with chutney.