In a mixing bowl add rice, chana dal, poha, and methi seeds. Wash and soak it for 5-6 hrs.
Then remove water and in a mixture jar, add soaked dal-rice mixture, ginger, green chili, salt, turmeric powder, hing, sugar, curd, oil, and some water. grind it.
Dhokla batter should be medium thick and pouring consistency.
Take out batter into mixing bowl and Whisk it with hand for 3-4 minutes. also, divide the batter into two parts.
Now add some coriander leaves and eno fruit salt into the batter. mix well.
Then in a deep bottom vessel (big patili) add 3-4 cups of water and bring to a boil.
When water comes to a boil, place a greased plate on it and add batter with a ladle does not spread it. (refer to video)
Cover and steam dhokla on high flame.
It should take 4 minutes to properly steam. Check with a knife, if it comes out clean then it is properly cooked.
Make all dhokla in the same way. Allow it to cool for a while.
Now heat oil into a tadka pan, add mustard seeds, sesame seeds, chopped green chili, curry leaves, and a pinch of hing. Sauté it.
Now add tadka on dhokla. Sprinkle some coriander leaves and mix well.
Serve dhokla with chutney.