Wash the poha thoroughly and leave it in a strainer for 5 minutes.
In a pan heat oil and add cumin seeds and mustard seeds once it starts fluttering add the buttermilk, poha, dill, ginger paste, salt, lemon juice, sugar, turmeric powder and chilli powder and let it cook until it becomes thick. Turn off the gas and transfer to a greased tray.
Sprinkle some chilli flakes and let it set for 10 to 12 minutes.
Tempering
In a pan heat oil and curry leaves add cumin seeds, mustard seeds and sesame
seeds. Once it starts fluttering add green chillies and turn off gas. With a spoon pour the tempering on the dhokla. Cut in desired shapes and serve with sev and finely chopped onions.
