Description Edit

Recipe courtesy of Bal Bhadra Singh, Corporate Master Chef at Bandhani Restaurant at The Pride Hotel, Ahmedabad.

Ingredients Edit

Directions Edit

  1. Mix all the ingredients except for the mint chutney and keep overnight.
  2. Pour half the mixture into a dish and steam till half-cooked.
  3. Spread the mint chutney over the half-cooked dhokla and steam again for another five minutes.
  4. After that, pour the remaining mixture and steam the entire thing till it's cooked.

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