Ingredients:

• 1/2 cup – besan/gram flour
• 1 cup – Curd
• 1/3 cup – suji/rawa
• 1 sacks – eno (fruit salt)
• For tempering:
• 1 tbsp – cooking oil
• 8-10 – Green chillies
• 1/2 tsp – Turmeric powder
• 1 tsp – Mustard Seeds
• Salt
• Curry leaves
• Coriander leaves

Method:

1. Mix besan and suji in curd.
2. Add coriander leaves, turmeric powder, salt, some oil and make a smooth paste. Now add Eno.
3. Once batter is ready, spread it on idly stand and cook for 10 minutes the same way as idlis are done.
4. When done, let it cool.
5. Cut it into 2 halves.
6. Take oil in a pan, add curry leaves and mustard seeds.
7. When mustard seeds split, add green chillies after slitting them into 2.
8. Add dhokla and stir.
9. Serve hot with green chutney and tomato sauce.

Recipe courtesy of santoshbangar