Ingredients

• 1.25 cups - semolina (rawa)
• 2 cups - buttermilk
• 1/4 cup - boiled vegetables (carrots, French beans, corn etc.), finely chopped
• 2 tsp - ginger-chilli paste
• 1.5 tsp - Eno's fruit salt
• 1 tbsp - oil
• Oil for greasing
• salt to taste
• For the tempering:
• 1 tsp - mustard seeds (rai)
• 1 tsp - sesame seeds (til)
• 1 pinch asafoetida (hing)
• 1 tbsp - oil

How to Make Mixed Vegetable Dhokla

• Mix the semolina, buttermilk, vegetables, ginger-green chilli paste, oil and salt in a bowl to make a smooth batter.
• Keep aside for at least 30 minutes.
• Add the fruit salt, mix well and pour the batter into a greased 200 mm (8") diameter thali.
• Steam for 8-10 minutes.
• Prepare the tempering by heating oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle.
• Pour the tempering over the prepared dhokla.
• Cut into pieces and serve hot with green chutney.