Khatta Meetha Tomato Dhokla

– Whisk 1/2 cup curd and salt
– Add in 1/2 cup rava slowly to this curd and mix well. Let it rest for half
an hour
– Next add the 1 tbsp grated coconut, 1/2 tsp ginger paste, 1-2 tsp red chilli powder, and 1/2 cup tomato ketchup and mix well
– Preheat the oven to 160 degree celsius
– Finally add the 1/2 tsp Eno fruit salt and mix well
– Grease a baking tin, and put the 1 tbsp pumpkin seeds, and then pour the batter
– Bake for 20-25 minutes
– Allow it to cool
– For tempering, heat 2 tbsp oil and splutter 1 tsp mustard seeds
– Add in 1/2 tsp asafoetida powder, 1 tsp sesame seeds and 2 green chillies. Saute for a minute
– Switch the flame off
– Pour this above the dhokla and garnish with 1 tbsp corriander leaves