Take a large mixing bowl and add 1 and half cup semolina (suji)

Then add 1 cup yogurt, ½ cup water, 1 teaspoon sugar, and ½ teaspoon salt.

Mix everything well until the batter becomes smooth and lump-free. The consistency should be slightly thick but flowing.

Cover the bowl and let the batter rest for 10 minutes. This resting time helps the semolina absorb moisture properly, which later gives the dhokla a soft and fluffy texture.

Add 2 green chilies, 1 inch ginger, 2 tablespoons peanuts, 1 teaspoon cumin seeds, ½ teaspoon salt, a handful of coriander leaves, few mint leaves, and 2 tablespoons water into a mixer jar.

Blend everything into a thick and smooth chutney. Avoid making the chutney too watery because it needs to stay properly between the dhokla layers.

After 10 minutes, uncover the batter and check the consistency. Semolina absorbs moisture during resting, so the batter may become thicker.

If needed, add around 2 tablespoons water and mix again

Now whisk or beat the batter for about 2 minutes to make it light and airy. This small step helps create a softer dhokla texture after steaming.

Divide the batter equally into 3 separate bowls or portions

Take the first portion of batter and add slightly less than ½ teaspoon Eno fruit salt. Mix gently in one direction until the batter turns slightly airy.

Immediately pour this batter into a greased steaming tray or cake tin and spread evenly.

Place the cake tin inside a preheated steamer.

Steam on high flame for 5 minutes.

Take the second bowl of batter and add the prepared green chutney. Mix well until the batter turns green and flavorful.

Now add the same quantity of Eno fruit salt and gently mix again. Do not overmix.

Carefully pour this chutney batter over the first steamed dhokla layer. Spread evenly without pressing too hard.

Cover the steamer again and steam for another 5 minutes on high flame.

Take the third and final bowl of batter. Add slightly less than ½ teaspoon Eno and mix gently.

Pour this batter over the steamed chutney layer and spread evenly to create the final soft top layer, and steam once again for 5 minutes.

To check if the dhokla is cooked, insert a toothpick or skewer into the center. If it comes out clean, the dhokla is fully cooked. Then Turn off the flame and allow it to cool slightly.

Once slightly cooled, cut into square or diamond-shaped pieces using a sharp knife.

Heat 1 tablespoon oil or ghee in a small pan.

Add 1 teaspoon cumin seeds, 1 tablespoon sesame seeds, few curry leaves, and 2 sliced green chilies.

Allow the spices to crackle and release aroma. Roast for a few seconds until fragrant.

Pour the hot tempering evenly over the dhokla pieces so every piece gets coated with flavor.

Serve warm with extra green chutney or masala chai for the best taste.

Finally, The dhokla should feel soft, fluffy, moist, and flavorful with visible sandwich layers inside.