Whisk the curd and salt.
Add in the semolina and oats powder slowly to this curd and mix well.
Let it rest for half an hour.
Next add the ginger paste, red chilli powder, tomato ketchup mix well.
Preheat the oven to 160°c.
Finally add the eno fruit salt and mix well.
Grease a baking tin, put in the sesame seeds and then pour the batter.
Bake for 20 minutes.
Allow to cool.
For tempering - heat oil and splutter the mustard seeds.
Add in asafoetida powder, sesame seeds.
Saute for a minute.
Turn the flame off.
Pour this above the dhokla and serve with spicy raw mango pickle.
