Soak rice, urad dal, & fenugreek in separate bowls for 5-6 hours. Grind both in a smooth fine paste. Add salt. Mix well. Let it rest for overnight for fermentation.
Boil 1 glass water in steamer. Grease dhokla plate with oil. Pour dhokla batter until 1/2 inch layer.
Sprinkle red pepper. Cover lid & first 5 minutes steam it on high flame. Then 5-6 minutes on medium flame.
Meanwhile grate cabbage & carrot. Cut capsicum & tomato in slices.
Now spread tomato sauce on dhokla.
Sprinkle grated cabbage, then grated carrot. Place capsicum & tomato slices. Grate cheese. Sprinkle oregano.
Cover the lid & steam it for another 5 minutes on medium to slow flame.
Remove the dhokla plate. Switch off gas. Let it cool.
Demould it carefully on dish. Then transfer it another serving dish. Cut with pizza cutter.
