In a bowl, mix together sooji, beetroot, yoghurt, salt, ginger, turmeric powder, cumin powder, kasuri methi, 1 tbsp. oil and green chillies (opt). Add enough water to form a thick batter. Keep aside for 30 minutes.
Just before steaming, add the eno fruit salt and combine well. Pour this batter onto a greased steel container and place inside a pressure cooker or steamer which already has some water in the bottom.
Demould onto a plate and cut into desired shapes.
Heat oil in a pan and temper with the red chilli (opt) and mustard seeds. After it stops spluttering, add the curry leaves and sesame seeds. Switch off the flame and saute till the sesame seeds changes colour. Pour this tempering over the dhoklas and garnish with coconut and coriander leaves.
Serve for breakfast or as an evening snack.
