PREPARATION

1. In a mixing bowl, add 200 grams gram flour, 1 1/2 tablespoons semolina, 1/4 teaspoon asafoetida, 1 teaspoon salt, 1 tablespoon powdered sugar, 25 milliliters oil, 1 tablespoon lemon juice, 1 1/2 tablespoons ginger, 1 tablespoon green chili, 300 milliliters water and mix it well.
2. Rest the mixture for 10 minutes.
3. Add 1 teaspoon fruit salt, 20 milliliters water and mix it well.
4. Pour the batter into a dish and place it in a steamer.
5. Cover it with lid and steam for 15 - 20 minutes.
6. Remove it from steamer and cut it into pieces.
7. Keep aside.
8. Heat 25 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 1 teaspoon cumin, 1/4 teaspoon asafoetida, 1 tablespoon green chili and stir well.
9. Add 1 teaspoon red chili, 1 teaspoon salt, 1/4 teaspoon turmeric and mix it well.
10. Then, add 45 grams jaggery, 85 milliliters tamarind pulp and mix it again.
11. Cook for 5 - 7 minutes on medium heat or until the jaggery is melted.
12. Now, add 250 milliliters water and mix it well.
13. Bring it to a boil.
14. Pour the mixture over the dhokla.
15. Garnish with coriander.
16. Serve.

Tawa Rava Dhokla

Servings - 2 - 3

INGREDIENTS
Semolina - 200 grams
Yogurt - 220 grams
Boiled green peas - 35 grams
Carrots - 35 grams
Green chili - 1 teaspoon
Coriander - 1 tablespoon
Salt - 1 teaspoon
Water - 80 milliliters
Fruit salt - 1 teaspoon
Water - 30 milliliters
Oil - 1 teaspoon
Mustard seeds - to taste
White sesame seeds - to taste
Oil - 2 tablespoons
Cumin seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - 10 - 12
Sugar - 1 1/2 teaspoons
Water - 80 milliliters
Coriander - 20 grams
Mint - 2 tablespoons
Peanuts - 1 1/2 tablespoons
Ginger - 1 tablespoon
Green chili - 2 teaspoons
Salt - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Chaat masala - 1 teaspoon
Cumin - 1 teaspoon
Lemon juice - 1 tablespoon
Water - 50 milliliters