Lahsuni khata Dhokla

Mix curd dhokla flour and warm water as needed. Keep it covered for fermentation at least 5-6 hrs.

Now add garlic grated, ginger-chilli paste,salt,oil,asafoetida sugar& baking soda mix very fast and pour in greased dhokla plate sprinkle red chilli powder cover with lid put weight on plate and steam for 20-25 mins.

For tempering heat oil in small size kadhai add cumin,mustard and sesame, curry leaves & chopped chilli, when starts cracking turn off gas add asafoetida. Pour on sliced dhokla with spoon garnish with chopped coriander and serve hot.