Beat the yogurt well to make it smooth.
In a bowl mix together beaten yogurt, semolina, besan, chilli powder and turmeric. Mix well. Add water or buttermilk to make it thick batter. Cover and set aside for an hour.
Prepare a steamer by adding water in a big heavy bottom vessel, place a metal stand and keep it on flame. Or use a dhokla or Idli pan.
Grease the pan in which you are going to cook your dhokla batter. I have used an old round 9 inch cake tin.
Check the batter add salt, oil and more liquid if required.
The water must be steaming to place our pan in it.
Cook batter in 2 portions and add eno just before placing it in the steamer. Do not add all the eno at once.
Pour the one half of batter in the pan and place in the steamer.
Cover the big vessel and let it cook for 13-15 minutes on medium heat.
Check if it's done by inserting a skewer in the centre.
Prepare tadka and add over the dhokla. Let it cool for 5 minutes. Cut and serve.
Add all the other ingredients and grind into coarse paste
Roast tomato and chillies directly over the flame. Chop and add in a mixer.
Serve hot dhokla with tangy chutney
