Fusion Poha Dhokla
25 mins
Poha ½ cup, coarsely grounded
Semolina/Suji ½ cup
Curd 1 cup
Water 1 cup
Ginger ¼ inch, grated
Green chili paste ½ tsp
Baking Soda/Eno  2 tsp
For tempering
Oil 1 tbsp
Mustard seeds  ½ tsp
Hing ¼ 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.