PREPARATION

1. In a blender, add 1 tablespoon green chilies, 1 tablespoon ginger, 1 teaspoon cumin seeds, 1 tablespoon water              and blend it into a puree.
2. In a mixing bowl, add 200 grams poha powder, 120 grams semolina, 100 grams gram flour, 1 teaspoon salt, 1 teaspoon fruit salt, 100 grams curd and add prepared blended mixture in it.
3. Mix it well And add 1 litre water mix it well to make a thick batter.
4. Rest the batter for 10 - 15  minutes.
5.   Pour the batter into a dish and spread evenly.
6. Add this into a steamer and steam for 20 - 25 minutes.
7. In a mixing bowl, add 10 grams coriander, 10 grams mint, 2 tablespoons water and transfer it to a blender and blend it well. Keep aside.
8. In a skillet, heat 30 milliliters oil, add 100 grams onions and fry till translucent or until it turns golden brown in color.
9. Add 1 tablespoon ginger garlic paste and mix it well. 
10. Add 180 grams bell pepper and mix it well. 
11. Now, add 1 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
12. Add 2 tablespoon red chili paste, add prepared blended mixture in it and mix it well.
13. Add 200 grams paneer and mix it well. Keep aside.
14. In a pan, heat 30 milliliters oil, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1/4 teaspoon asafoetida, and stir it well.
15. Add 16 - 20 curry leaves  and mix it well. Keep aside.
16. Remove prepared dhokla from steamer and place it on a board.
17. Spread the prepared mixture on it.
18. Cover it with another piece of dhokla.
19. Cut it into squared shapes. Keep aside.
20. Pour prepared tempering over the dhokla.
21. Serve.