PREPARATION

(For Dhokla Buns)
1. In a mixing bowl, add 200 grams gram flour, 1 tablespoon semolina, 1/4 teaspoon asafoetida, 1 teaspoon salt, 1 tablespoon powdered sugar, 25 milliliters oil, 1 tablespoon lemon juice, 1 teaspoon ginger, 1 teaspoon green chili, 300 milliliters water and mix it well to make a thick batter.
2. Rest the batter for 10 minutes.
3. Add 1 tablespoon fruit salt, 10 milliliters water and mix it well.
4. Place a circular mould in a steamer and fill it with prepared dhokla mixture.
5. Place it in a steamer.
6. Cover it with lid and steam for about 25 - 30 minutes.
7. Open the lid and remove it from steamer.
8. Keep aside.

(For Tikki)
1. Heat 1 tablespoon oil in a skillet, add 1 teaspoon garlic paste, 1 teaspoon ginger paste and stir well.
2. Then, add 40 grams onions and fry till translucent or until it turns golden brown in color.
3. Add 1 tablespoon green chili and stir well.
4. Now, add 50 grams tomato and saute until it turns soft and pulpy.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1 teaspoon turmeric and stir well.
7. Add 1 teaspoon red chili, 1 teaspoon salt and mix it well.
8. Then, add 200 grams grated and mix it well.
9. Cook for 8 - 10 minutes on medium heat.
10. Add 1 tablespoon coriander and mix it well.
11. Remove it from heat and allow it to cool.
12. Transfer this into a mixing bowl, add 30 grams corn flour, 50 grams processed cheese and mix it well.
13. Take some mixture in your hands and shape it into a tikki.
14. Heat some oil in a pan and shallow fry these until it turns golden brown in color from all sides.
15. Remove it from heat and drain it on an absorbent paper.
16. Keep aside.

(For Mint Coriander Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Keep aside.

(For Dhokla Burger)
1. Take the dhokla bun and add prepared chutney over it.
2. Spread it evenly.
3. Place the prepared tikki on it.
4. Again add some chutney and spread it evenly.
5. Cover it with another bun.
6. Serve.

Dhokla Sandwich With Capsicum & Paneer

Servings - 2 - 3

INGREDIENTS
Green Chilies - 1 tablespoon
Ginger - 1 tablespoon
Cumin seeds - 1 teaspoon
Water - 1 tablespoon
Poha powder - 200 grams
Semolina - 120 grams
Gram flour - 100 grams
Salt - 1 teaspoon
Fruit salt - 1 teaspoon
Curd - 100 grams
Water - 1 litre
Coriander - 10 grams
Mint - 10 grams
Water - 2 tablespoons
Oil - 30 milliliters
Onions - 100 grams
Ginger Garlic Paste - 1 tablespoon
Bell Pepper - 180 grams
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Red chilli - 1/2 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Red chilli paste - 2 tablespoon
Blended mixture
Paneer - 200 grams
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
Curry Leaves - 16 - 20