Wash and cut 2 small cucumbers into rough pieces. Keep them aside.

In a mixer jar, add 1 cup cucumber, 1 tsp cumin seeds, 2 green chilies, 1-inch ginger, 4-5 garlic cloves, and ½ cup coriander leaves. Grind into a smooth paste without adding water.

Now, transfer the ground paste into a mixing bowl. Add 1 cup rava, 2 tbsp gram flour (besan), 2 tbsp rice flour, ½ cup curd, and salt to taste. Mix well.

Then, add ½ cup water and mix until the batter reaches a medium-thick, ribbon-like pouring consistency.

Now, add 1 tbsp oil and whisk the batter for 2-3 minutes to make it light and fluffy. Cover and let it rest for 10-15 minutes.

After some time, the rava will puff up, and the dhokla batter will be ready. Add 1 tsp eno and 1 tsp lemon juice. Mix well until the batter becomes light and fluffy.

Grease a plate with oil and spread a thin layer of the batter on it. Sprinkle some red chili powder and black pepper powder on top.

In a steamer, add 3-4 cups of water and bring it to a boil.

Place the dhokla plate in the center, cover it with a lid, and steam on medium-high flame for 12-15 minutes.

Once done, remove the plate from the steamer and allow it to cool for 5-10 minutes.

Now, in a tadka pan, add 1 tbsp oil, ½ tsp mustard seeds, 1 tsp sesame seeds, a pinch of hing, some curry leaves, and 2 chopped green chilies. Sauté.

Pour the tempering over the steamed dhokla and spread it evenly. Cut the dhokla into desired shapes.

Serve the instant dhokla with oil and garlic chutney.

In a mixer jar, add garlic cloves, cumin seeds, hing, salt, red chili powder, and tomatoes. Grind them into a paste.

In a pan, heat oil and add the ground paste. Sauté until the oil separates from the sides.

Transfer the chutney to a bowl and adjust the consistency by adding water.

Serve the garlic chutney with the dhokla.