Take soaked mix split lentils in a blender. Add ginger, garlic, green chilies, asafoetida, salt, sugar, coriander leaves. Blend into a smooth batter.
Remove it in a bowl. Add oil. Mix well.
Add water in a steamer or idli cooker. Let it boil. Grease the plate with little oil.
Add Eno salt into the prepared batter. Mix gently and immediately pour into the greased plate. Don’t over mix the batter.
Steam mix dal dhokla for 18-20 minutes. Insert a knife or toothpick into the dhokla and check if it comes out clean. If it does, that means dhokla is cooked properly.
Let it rest for a few minutes. Lose the edges. Take it out. Cut into the desired shape.
Heat oil in a saucepan. Add mustard and cumin seeds. Let them splutter.
Add curry leaves and white sesame seeds. Saute for a few seconds.
Add asafoetida. Mix well. Tempering is ready.
Pour this tempering evenly over the prepared dhoklas.
Garnish it with coriander leaves.
Serve with mint chutney or green chutney or tomato ketchup.
