Ingredients vegetarian 6 servings

• 2 cup soji*
• 2 tbsp oil*
• 1/4 tsp crushed ajwain*
• 1/2 tsp ginger/garlic paste*
• 2 finely chopped green chilli*
• 1 tsp salt*
• 1 - 1 1/2 cup water*
• 1 cup yoghurt*
• 1 tbsp lemon juice*
• 1/4 tsp Haldi
• 1 tsp soda*

• Left over cooked mince
• or left over vegetable bhujiya
• 2 tbsp mint chutney

• 2 tbsp oil
• 1 tsp mustard seeds
• 2 tsp sesame seeds
• 1/4 tsp methi seeds
• 2 green chilli cut into thin strips(remove the seeds).
• 2 tbsp chopped green coriander

Directions

1. Combine the soji, ajwain, and all the above stared ingredients. 
2. Mix to make a thick dhokla batter and rest for 10 min.
3. Brush your dhokla pans with a little oil and spread around 1/4 c or a little more of the batter over it.
4. Put a layer of stuffing over the batter then a layer of mint chutney then spread another layer of dhokla mix over it again (make sure not to fill the pans more then 3/4 after stuffing).
5. Put your dhokla pan in your dhokla pot & steam for 15-18 min.
6. Remove from steam, heat the oil from the seasoning and add mustard seeds, sesame seeds and some methi seeds fry until it seeds stops to pop then add green chilli 
7. Put the coriander leves over the dhoklas, drizzle it with the seasoning and allow to cool for few min but do not cool it off completely.
8. Apply some oil over your knife & cut the dhoklas into desired shapes & serve immediately with chutney & tea. 
   

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