take semolina, curd and salt in a bowl
mix well and set aside for 5 minutes
meanwhile puree the carrot and tomato together
add this puree to semolina mixture along with red chilli powder and whisk until smooth
if required add water to get desired consistency
heat 2 cups of water in a steamer
grease a square pan with oil and keep aside
once the water in the steamer comes to boil, add eno to the dhokla mix and stir well
pour the batter into the prepared pan and steam for about 10-12 minutes
remove the pan from the steamer and allow the dhokla to cool
for tempering:
heat oil in a pan, add mustard seeds, sesame seeds and asafoetida
once the seeds pop, add the green chillies and curry leaves
switch off the flame and pour the tadka on it
cut the dhokla into pieces
garnish with julienned carrots and desiccated coconut
serve with chutney
