In a mixing bowl, add 3 cups of small grain rice, 1 cup of chana dal, 1 cup of moong dal, and 1 cup of urad dal. Wash them and soak them for 5 hours until the grains are properly puffed up and softened.

Remove the water and transfer the soaked grains to a mixture jar.

Also, add 1 cup of soaked poha, 1 cup of curd, chopped ginger, chopped green chilli, and some water.

Grind the mixture into a smooth batter with a medium thickness and ribbon-like pouring consistency.

In another mixing bowl, take the ground batter and add ½ tsp of turmeric powder, salt, and 1 tbsp of sugar. Mix well and whisk the batter for 5-7 minutes.

Add 2 tbsp of oil and mix well.

Now, in a separate mixing bowl, take out 2 cups of the prepared batter and add ½ tsp of ENO fruit salt and 1 tsp of lemon juice. Mix well.

Grease a plate with oil and spread a thin layer of the batter on it. Sprinkle some red chilli powder on top.

In a kadai, add 3-4 cups of water and bring it to a boil.

Place the dhokla plate in the center, cover it with a lid, and steam the dhokla on medium-high flame for 12-15 minutes.

Once done, remove the plate from the steamer and allow it to cool for 5-10 minutes.

Apply some oil on the cooked dhokla and cut it into desired shapes.

Serve the live dhokla with oil, garlic chutney, and yellow chutney.

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

In a pan, add oil and the ground paste. Sauté until the oil separates from the sides.

Transfer the chutney to a bowl and adjust the consistency by adding water.

Serve the garlic chutney with the live dhokla.

In a mixture jar, add roasted peanuts, chopped green chilli, salt, turmeric powder, hing, lemon juice, oil, and water.

Grind them into a smooth paste.

The yellow chutney is ready to be served with dhokla.