INGREDIENTS
Tandoori Dhokla
Servings - 2 - 3
INGREDIENTS

Gram flour - 150 grams
Yogurt - 20 grams
Salt - 1/2 teaspoon
Sugar - 1 1/2 tablespoons
Lemon juice - 20 milliliters
Oil - 20 milliliters
Warm water - 100 milliliters
Fruit salt - 1 teaspoon
Water - 20 milliliters
Yogurt - 180 grams
Red chili paste - 1 tablespoon
Black salt - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Mint - 1 tablespoon
Coriander - 2 tablespoons
Oil - 15 milliliters
Oil - 15 milliliters
Mustard seeds - 1/2 teaspoon
Ginger garlic paste - 1 1/2 teaspoons
Curry leaves - 5 - 6
Oil - for greasing
PREPARATION
1. In a mixing bowl, add 150 grams gram flour, 20 grams yogurt, 1/2 teaspoon salt, 1 1/2 tablespoons sugar, 20 milliliters lemon juice, 20 milliliters oil, 100 milliliters warm water and mix all the ingredients well.
2. Rest the mixture for 30 minutes.
3. Add 1 teaspoon fruit salt, 20 milliliters water and mix it well.
4. Pour the batter into the dish.
5. Place the dish into a steamer and steam for about 15 minutes.
6. Remove it from steamer and keep aside.
7. In a mixing bowl, add 180 grams yogurt, 1 tablespoon red chili paste, 1/2 teaspoon black salt, 1/2 teaspoon chaat masala, 1 tablespoon mint, 2 tablespoons coriander, 15 milliliters oil and mix it well.
8. Take the prepared dhokla and cut it into pieces.
9. Heat 15 milliliters oil in a pan, add 1/2 teaspoon mustard seeds, 1 1/2 teaspoons ginger garlic paste and stir for 1 - 2 minutes.
10. Add 5 - 6 curry leaves and stir again.
11. Pour the tempering over the prepared mixture and mix it well.
12. Dip the dhokla in it and coat it properly.
13. Place it on a pan and cook until it turns golden brown in color from all sides.
14. Serve.
Dhokla Dabeli Sandwich
Servings - 2 - 3
INGREDIENTS
Black cardamom -1 pod
Cinnamon stick - 1 inch
Cloves - 2 pods
Black peppercorns - 1/4 teaspoon
Star anise - 1
Bay leaf - 1
Coriander seeds - 2 tablespoons
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Sesame seeds - 1 tablespoon
Grated coconut - 2 tablespoons
Paprika - 2 tablespoons
Black salt - 1 teaspoon
Dry mango powder - 1 teaspoon
Sugar - 1 tablespoon
Oil - 1 teaspoon
Water - 1 litre
Potatoes - 730 grams
Oil - 2 tablespoons
Water - 100 milliliters
Sugar - 1 teaspoon
Tamarind - 90 grams
Salt - 1 teaspoon
Cashews - 1 tablespoon
Pomegranate - 45 grams
Masala peanuts - 45 grams
Onions - 45 grams
Grated coconut - 2 teaspoons
Coriander - 2 tablespoons
Semolina - 200 grams
Yogurt - 120 grams
Salt - 1/2 teaspoon
Water - 180 milliliters
Fruit salt - 1 teaspoon
Water - 2 tablespoons
Garlic chutney - to taste
Onions - to taste
Pomegranate - to taste
Masala peanuts - to taste
Coriander - to taste
Sev - to taste
Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Curry leaves - 5
Sugar - 1 teaspoon
Water - 40 milliliters