Wash and soak the daals and rice for 4-6 hours.
Grind to a paste, making sure it is neither too smooth nor too coarse.
Add salt and curd and leave it for a few hours to ferment.(this depends on the weather, if hot it shall require less time to ferment).
If you are in a rush one can go ahead without fermenting too,all you need is about 1/4 tsp of citric acid.
Place water to boil in a dhokla maker .
Grease the dholka trays or thalis.
Add garlic paste, green chilly paste, turmeric powder, oil and salt to the dhokla batter.
Mix well , the consistency of the batter should be like idli batter.
Now add the ENO sachet and give it a quick mix.
Pour into thalis, sprinkle red chilly powder and black pepper powder. Steam for 8 - 10 minutes or till done.
Test with a knife, it should come out clean.
Let cool for a few minutes.
Cut into pieces.