Wash and soak rice and daal overnight or for 5-6 hours.
Grind them coarsely in a mixture jar take out in a bowl cover it and keep it under the sun or dark warm place to ferment.
Now on the flame put Dhokla stand pour 2 glasses of water
In dhokla plate apply oil and put it inside the stand
In mixture jar add mint garlic green chilli and coriander leaves make smooth paste.
Now in the batter add this green paste curd and mix so well with fingers now add eno sachet mix fast with a spoon and quickly pour it into the greased plate and cover the lid of stand cook it on high flame for 15 to 20 minutes.
After 20 minutes open the lid insert the knife to check it is done if the knife comes clean it is done
For tempering take oil in a pan when it's hot add mustard seeds and sesame seeds pour it on the plate of Dhokla garnish with fresh coriander leaves and coconut shavings and red chilli flakes
Cut in diamond shape and serve with tomato ketchup
