2. Add sabudana. blend sabudana coarse in mixer. sabudana should retain its coarse texture.

3. Add curd. curd should be at room temperature.

4. Add ginger-green chilli paste to taste. mix everything well together.

5. Add 1/2 cup water and mix well. cover and give it a standing time of about 15-20 minutes.

6. After resting the batter, mix well again and add just 2 tsp water to adjust the consistency.

7. Add baking soda and salt to taste. mix the batter really good.

8. Take pressure cooker. place the dish that comes with cooker at the bottom. add 1” water and bring it to boil on medium heat.

9. Grease a pot that comes with cooker really good with oil from all sides.

10. Pour the batter in the pot and put it in the cooker.

11. Sprinkle red chilli powder over the batter just for colour. you can sprinkle cumin powder if you want.

12. Close the lid. do not remove the rubber ring in the lid. remove the whistle.

13. Close the lid and steam the dhokla on medium heat for 20 minutes.

14. Loosen up the sides of dhokla and cut it into square pieces.

For tadka

15. Heat 1 tsp oil in a tadka pan. add cumin seeds and let them sizzle up.

16. Add green chillies and cover the pan for just about a minute.

For serving

17. Add the ready tadka on dhokla. add coriander leaves. upas dhokla is already.

18. You can have it as it is. also you can have this with tamarind chutney or upas chutney.