In a mixing bowl, add 2 cups of rava, salt to taste, and 3 cups of buttermilk. Mix well and prepare a medium-thick batter with a ribbon-like pouring consistency.

Cover and let the batter rest for 15 minutes.

In a mixer jar, add 12–15 garlic cloves, 2 tbsp Kashmiri red chilli powder, and 1 tomato. Grind until smooth.

Garlic chutney is ready. Keep it aside.

Divide the prepared batter into two bowls with 1 cup of batter in each bowl, and add ½ cup of batter to another bowl.

Add 4 tbsp of garlic chutney to the bowl containing ½ cup of batter and mix well. Keep it aside.

Preheat the steamer and grease the dhokla mould with oil.

Take 1 cup of plain batter and add ½ tsp Eno fruit salt and 1 tsp lemon juice. Mix well. The batter will become frothy.

Immediately pour the batter into the greased mould and steam in the preheated steamer for 5 minutes.

Take the ½ cup of garlic chutney-mixed batter and add ½ tsp Eno fruit salt and 1 tsp lemon juice. Mix well.

Pour the batter over the first dhokla layer and spread it evenly.

Steam for another 5 minutes.

Take 1 cup of plain batter and add ½ tsp Eno fruit salt and 1 tsp lemon juice. Mix well.

Pour the batter over the garlic chutney layer and spread it evenly.

Steam the dhokla on high flame for 15 minutes, or until cooked through.

Once the dhokla is steamed properly, let it cool slightly and then demould it.

Cut the dhokla into pieces.

Heat 2 tbsp oil in a tadka pan. Add 1 tsp mustard seeds, 1 tsp sesame seeds, a pinch of hing, some curry leaves, and 2 chopped green chillies.

Sauté for a few seconds and pour the tempering over the dhokla.

Garnish with fresh coriander leaves.