Soak daal and rice for 5to 6 hours.
Grind them in a mixture jar not smooth but coarsely.
Cover it and keep it in a dark place for 3 to 4 hours.
On the flame put Dhokla stand grease the plate and keep it inside the stand in the batter add turmeric powder curd salt and eno fruit salt just before the pouring it into the plate to steam it cover the stand and steam it for 15 minutes.
Insert the knife to check out if the knife comes clean bhokla is done.
Assemble one plate yellow colour on it spread green chutney layer of curd again yellow colour Dhokla sprinkle red chilli powder and tempering of mustard seeds and sesame seeds garnish with hung curd coriander leaves and fresh coconut flakes.
