PREPARATION
1. In a mixing bowl, add 180 grams gram flour, 190 grams yogurt, 2 teaspoons ginger, 1 1/2 teaspoons green chili, 1/4 teaspoon asafoetida, 1 teaspoon salt, 2 teaspoons sugar, 60 milliliters oil and
mix it well.
2. Add 150 milliliters water and mix it well to make a thick batter.
3. Rest the mixture for 5 minutes.
4. Then, add 1 teaspoon fruit salt, 30 milliliters water and mix it well.
5. Pour the batter into a mug.
6. Microwave it for 30 seconds.
7. Heat 30 milliliters oil in a pan, add 1 teaspoon mustard seeds and stir well.
8. Add 8 - 10 curry leaves, 2 teaspoons sugar and stir again.
9. Now, add 100 milliliters water and mix it well.
10. Bring it to a boil.
11. Remove it from heat.
12. Pour the tempering over the prepared dhokla.
13. 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