Bajra and moong dhokla

Soak bajra and moong dal overnight. Grind soaked bajra and moong dal with green chillies to a smooth paste using little water.

Add curd, salt, suji and turmeric powder to the bajra paste. Mix well and set aside for 15-20mins.

Add Eno and 2 tblspn water. Give it a quick stir. Pour in a greased mould and steam for 20-15min.

Cool the dhokla, cut it and temper it with oil, mustard seeds and handful of green Coriander leaves. Serve hot.