1. Mix cabbage, green chillies, ginger, onion, coriander leaves, red chilli powder, turmeric powder, yoghurt, soda bicarbonate and salt.

2. Adding besan flour and water to make a batter spread this batter on a thali and steam for 15 to 20 minutes.

3. Remove from the heat and cut the dhokla into small pieces.

4. Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida powder and curry leaves, when crackles pour this on dhoklas.

Serve hot.