Dhokla Chaat

Fermented dhokla batter added ginger-green chilly paste and salt to taste.

Divide batter into 3 equal parts

First part add blanched spinach paste, mix well

Grease dhokla plate, add fruit salt and water stirr well. Pour this into grease plate then place on a steamer. Allow to steam for 10-12 mins on medium high.

Let it cool apply oil, demold and cut into cubes.

Second part add blanched beet puree mix well

Pour this on grease plate, add fruit salt and water stir well. Allow to steam dor 10-12 mins on medium high.

Cool, apply oil demold and cut into cubes.

Third part add turmeric and water mixture, mix well Pour on grease plate, add fruit salt water allow to steam for 10-12 mins.

Cool, apply oil demold and cut into cubes.

Plating: arrange all 3 colour dhoklas on plate, drizzle dahi, green, red garlic and sweet tamarind chutney.

Sprinkle pomegranate seeds, sev and fresh cilantro.