Roast the Daliya and Soak the broken wheat ( daliya) & Semolina (Sooji) in yogurt,add grated ginger, green chilly and stir well.keep it aside for 30 min.

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Add ½ cup water if batter is thick and adjust the consistency. Add salt to taste

Heat ½ teaspoon oil in a pan. Add Turmeric powder (Haldi) and Asafetida (Hing).add this to the mixer .

Meanwhile, prepare the steamer and grease two 8 inch steel plates or any moulds of choice with a little oil.

Add the fruit salt to the Dhokla batter, mix well and immediately pour the batter into the prepared plates/moulds.

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Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.

remove the Dhokla stand from the stock pot. Let it cool for a few minutes.

The next step is tempering. In a small pan heat the oil and add the mustard seeds and once they crackle, add the sesame seeds , Fennel seeds , curry leaves and green chilies and take the pan off the heat.

Drizzle this tempering (tadka) over the dhokla using a spoon.

Serve it with green chutney and sweet date chutney