Dhokla

Ingredients:
Batter for Dhokla

Chickpea flour - 2 cups
Curd/Yogurt- 1 cup
baking powder- 1/2 tsp
Sugar- 2 tsp
Salt- to taste
Red Chilli Powder - 1/2 tsp
Ginger paste- 1tsp

Tampering 
Oil- 2 tsp
Cumin seeds- 1 tsp
Mustard seeds- 1 tsp
Curry leaves- 7
Red chilli- 2
Asafetedia - pinch

GARNISH
Sugar - 2 tsp
Lemon/Lime juice- 2 tbsp
Chopped Coriander leaves - 1/4 cup

Preparation

Mix Chick pea flour and curd and keep aside for two hours

Prepare the steamer by keeping an inverted pot inside a large pressure cooker and pour water inside. heat water till the mixture is prepared.Grease another pot (check if the pot can go inside the pressure cooker)

Add sugar, ginger, salt, chili and mix
Mix Baking soda to the mixture
When the baking soda is mixed, the mixture will start bubbling. empty the batter in a greased pot
Pressure cook for 15 minutes
remove from flame and let the cooker release the pressure for 5 minutes
Dhokla will be soft and puffed up after opening the cooker

Heat the oi for tampering and add the other ingredients
When the mustard start spluttering, remove from flame and spread over dhokla

Mix sugar and lemon juice and spread on dhokla
Sprinkle coriander leaves

Cut dhokla in bite size pieces and serve with Chutney

Chane ki daal ke farey

Ingredients:
dough:
wheat flour - 2 cups
Water for dough

Filling
chana daal- 1 cup
Chilli - 2
amchur powder - 1/2 tsp
cumin powder - 1/2 tsp
pepper - 1/4 tsp
Garlic - optional
Ginger - 1 in
Asafoetida - 1/2 tsp
salt to taste

Frying
Oil
Curry leaves- 7
red chilli - 2
mustard seed- 1 tsp
Onion (chopped) - 1/2  (optional)
garlic (chopped0- 5 (optional)

Preparation
Grind the filling to paste and keep aside

Take some dough and roll it in round flat chapatti

Put some filling in the chapati. spread it only at one side

Fold the chapatti to cover the filling to make farey

Repeat for the rest of the dough
boil some water in a pan
put fareys in boiling water

Remove after 10 minutes

Cut Fareys in small pieces

In a pan, heat some oil for frying
Add red chilli, curry leaves and mustard seeds
when its splutters, add onion (optional) and garlic(optional)
wait for the onion to turn golden brown
add cut farey to the pan

Fry till the farey is crisp at some sides

Serve with green chutney/ ketchup/red chutney