• In a mixing bowl, add 1 cup sooji (coarse rava), ½ cup gram flour (besan), ¼ cup urad dal flour, ½ cup curd, salt to taste, ¼ tsp turmeric powder, 1 tsp sugar, 1 tsp green chili paste, and ½ tsp ginger paste.
• Gradually add 1.5 cups sour buttermilk and make the dhokla batter slightly thick.
• Then add 2 tbsp oil and whisk the batter for 3-4 minutes until it becomes light and fluffy.
• Cover and let the batter rest for 25-30 minutes. After resting, the rava will absorb the buttermilk and become fluffy.
• Then add 2-3 tbsp water to achieve a medium-thick, ribbon-like pouring consistency.
• Now add ½ tsp ENO fruit salt and 1 tsp lemon juice. Mix well. Grease a plate with oil, add the batter, and spread it into a thin layer. Sprinkle some red chili powder on top.
• In a kadai, add 3-4 cups of water and bring it to a boil. Place the dhokla plate in the center, cover with a lid, and steam the dhokla on medium-high flame for 12-15 minutes.
• Once done, take the plate out of the steamer and allow it to cool for 5-10 minutes.
• Apply some oil on the cooked dhokla. Cut into the desired shape and serve the live dhokla with oil, garlic chutney, and yellow chutney.

Making garlic chutney.

• In a mixture jar, add garlic cloves, cumin seeds, hing, salt, red chilli powder and tomatoes. Grind it into paste.
• In a pan, add oil and grinded paste. Saute till oil is separate from its sides.
• Take out chutney into bowl, add water to adjust the consistency of the chutney.
• Serve garlic chutney with live dhokla

Making yellow chutney

• In a mixture jar, add roasted peanutes, chopped green chilli, salt, turmeric powder, hing, lemon juice, oil and water.
• Grind it into smooth paste.
• Yellow chutney is ready serve with dhokla.