Mix curd, beetroot, salt, red chilli, red color, ginger garlic paste in semolina, add some water and make a thick batter and keep it covered for 5 minutes.
Then mix the eno with oil in the mold and put the mixture and cover and cook in steam
Take off after cooking and heat oil, add mustard seeds, cumin, sesame seeds, green chillies, curry leaves and asafetida and fry them lightly on top of the dhokla and serve beetroot, green coriander and aloo bhujiya garnished
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