In a bowl add suji curd salt and
and beetroot purée
Add water and make a thick batter
Rest it for fifteen min
Now greese the tin with oil
Add eno and mix it well
Pour this batter in tin and tap it
Steam it fifteen min at high flame
Let it be cool and remould the dhokla
Spread hung curd on dhokla
Heat oil in a pan .Add mustard seeds ,
curry leaves chilly and add little water
and cook for a min
Add pinch of sugar and mix it well
Spread tempering in dhokla cake
serve
