|Poha||–||½ cup, coarsely grounded|
|Ginger||–||¼ inch, grated|
|Green chili paste||–||½ tsp|
|Baking Soda/Eno||–||2 tsp|
|Mustard seeds||–||½ tsp|
|Curry leaves||–||1 sprig|
|Coriander||–||¼ cup, chopped|
|In a bowl mix curd with 1 cup of water until smooth. Add the rest of the ingredients except baking soda and set aside for half an hour. Add water in a steamer and bring to boil.
In a steel plate apply oil for greasing. In the batter add baking soda/Eno and mix well. Add the batter to the plate and steam for around 15 minutes.
Remove and keep aside. In a tadka pan heat oil and add mustard seeds and let it splatter, add hing and curry leaves and cook for a while. Pour the tadka over the dhokla and spread evenly. Garnish with chopped coriander and serve with mint chutney.