- Take a bowl mix together semolina, curd,lemon juice, sugar ,salt and water to make smooth paste
- Keep aside for 15mins.
- Add eno fruit salt in the dhokla batter just before making dhokla and mix well.
- Pour the batter in a greased bowl and steam for 15mins.
- Heat oil in a pan for tempering and add mustard seeds, asafoetida and green chilly to crackle.
- Pour it over the dhokla.
- Remove it and let it cool down.
- Cut the dhokla into circles using a round cutter.
- Spread the mango puree over the round dhokla and lastly add the grated cheese, ripe mango cubes.
- Garnish with cherry and mint leaves.
