We use mangoes in many sweets and desserts, so why not try its savory version. Addition of mango pulp gives a fruity twist to the regular dhokla.
Mix the mango pulp, sujji, curd, idli batter, salt and Eno.
Pour this mix in a greased thali and
cook for 10mins or until done, and cool them at room temperature.
Heat oil in a pan, add mustard seeds, asafoetida, sugar and chillies. Turn off the gas and add water. Pour on dhoklas and cut them and serve.