Cocktail Colorful Dhoklas with Spicy Strawberry Chutney

In a medium non-stick skillet, over medium-low heat, combine cumin and coriander seeds and dry roast for 1 minute; remove from heat and set aside to cool.

In a coffee or a spice grinder, add dry roasted spices and grind well until a fine powder.

In a medium-sized bowl, mix semolina (sooji), yogurt, 1/3 cup water, garlic paste, cumin coriander powder, oil, and salt. Mix well and set aside. The batter should be the consistency of the cake mix.

In a large saucepan, over medium-high heat, add 3 cups of water and insert a steel trivet (or riser) to create a steamer. Bring to a simmer.

Grease an 8” round cake pan with cooking oil spray for 2 seconds and set aside.

Add Eno to the batter and mix thoroughly. Immediately pour the batter into the greased pan and place it into the steamer. Cover and cook for 12 minutes. Remove from heat and set aside.

Once cool, cut Dhoklas into 1-inch round or diamond shape bite-size pieces as desired.

In a medium skillet or wok, over medium-high heat, evenly spray cooking oil for 2 seconds; add mustard seeds, curry leaves, and cilantro. Cover for 1 minute or until it sizzles. Add Dhokla pieces, sprinkle coconut, and gently toss. Remove from heat.

To make red color Dhoklas, replace garlic paste with Garlic Chili Chutney and add one drop of red food color; repeat the same method for making Dhoklas.