In a mixture jar, add besan, green chilli, ginger, salt, turmeric powder, hing, curd, and water. Grind it into a smooth batter.

Add grinded mixture into a bowl, and place a bowl into the pressure cooker. cover the bowl with a steel plate.

Then cover the lid and pressure cook batter on high flame for 5 whistles.

Switch off the gas and release the pressure cooker temperature naturally. Do not cool it for a longer time.

Then open the lid and take out bowl from the cooker and whisk hot and cooked batter for 1-2 minutes in one direction.

Batter becomes smooth and then spread little batter on a plate and roll it. If the batter is properly rolled then pour the hot batter into the grease plate.

Cool down completely and cut into a small squares.

To make tempering heat oil in a pan. Add mustard seeds, white sesame seeds, chopped green chili, curry leaves, and hing.

Add dhokliyu pieces, some coriander leaves, and grated coconut. Mix well.

Take out tempered dhokliyu on a serving plate and sprinkle some dry chutney on it. Serve it.

In a mixture jar, add roasted garlic cloves, roasted peanuts, and roasted dry coconut.

Then add red chili powder and salt.

Without adding water, grind chutney into coarse damp powder.

Store dry garlic chutney in an air-tight container.