Grease a dhokla plate with oil. Set aside.

Blend the sprouts, green chili, ginger and some water in a blender to a smooth paste.

Put this paste in a bowl.

Add besan, salt, red chili powder, lemon juice, chopped coriander leaves, 1tbsp oil to the bowl.

Pour in the water and mix everything into a pourable batter.

In the meantime, switch on the steamer.

Now add the ENO and mix the batter carefully.

Pour the batter immediately into the greased dhokla plate, filling it only halfway up the plate.

Steam for about 12-15 minutes on a medium heat until the dhoklas are cooked or a clean knife inserted into the center comes out clean.

Turn off the heat and let the dhoklas rest in the steamer for 5 minutes.

Then heat the oil in a tadka pan.

Add sesame seeds, asafoetida, curry leaves and coriander leaves and sauté for a few seconds.

Pour this tempering over the dhokla.

Allow the dhokla to cook slightly and cut into even square / diamond shaped pieces.

Arrange on a serving platter and serve !