anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,green chilli,mustard seeds,ajwain (carom seeds),green peas (matar),red chilli powder,carrot,curry leaves,coriander (dhania) seeds,onion,lemon,potato (aloo),coriander powder,flour (maida),turmeric powder,garam masala powder,sunflower oil

Mixed Vegetable Samosa Recipe, 3 tablespoon Sunflower Oil,1/4 cup Onion - finely chopped,1 teaspoon Garam masala powder,1/2 teaspoon Coriander Powder (Dhania),Salt - to taste,1/4 teaspoon Ajwain (Carom seeds),4 Potatoes (Aloo) - medium size,1 inch Ginger - grated,1/4 teaspoon Mustard seeds,1/4 teaspoon Coriander (Dhania) Seeds,1/4 cup Carrot (Gajjar) - boiled and finely chopped,1/2 cup Green peas (Matar) - boiled,1/2 teaspoon Red Chilli powder,2 cup All Purpose Flour (Maida),1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Lemon juice,3 Green Chilli - finely chopped,5 Curry leaves,Sunflower Oil - to fry, 55, North Indian Recipes, To prepare Mixed Vegetable Samosa Recipe, take a big bowl and add maida/all-purpose flour, salt, oil and carom seeds, and lemon juice.
Mix them all well and make stiff and tight dough.
Addition of lemon juice makes the cover of samosa crunchier.Heat a pan with oil and add mustard seeds, let them crackle and add chopped onions, green chilly, curry leaves, ginger and cook them until onions turns light pink.
Add all the spices including salt and cook for seconds.Now add boiled and mashed potatoes, boiled green peas and boiled carrot in it and mix it very well.
Sprinkle some chopped coriander leaves on the mixture and your samosa stuffing is ready.
Let the mixture come on room temperature.Now make medium size small balls from the dough, roll out the dough ball by keeping it little thick, then divide the round poori into two halves and lift one part in your hands, apply some water on the edges and fold it to cone shape.Now stuff the samosa mixture in the cone, and again fold at the back and apply some water on the edges.
Take both the ends together and stick well, make them in a perfect samosa shape.
Meanwhile, heat the oil in a wok.Like same way, prepare all the samosas.
Now deep fry the samosas on medium heat until they get brown and crispy from all the sides.Drain out the fried samosas on tissue paper to remove excess oil and your super delicious Mixed Vegetable Samosas are ready to serve with hot cup of tea or coffee!!You can serve it with green chutney, or Tamarind-jaggery chutney or simply with Tomato ketchup too!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/mixed-vegetable-samosa.jpg, 18
Ingredients: tomato,salt,cumin powder (jeera),ginger,ghee,cardamom (elaichi) podsseeds,red chilli powder,black peppercorns,ginger garlic paste,dry red chillies,onion,mutton,cinnamon stick (dalchini),cumin seeds (jeera),green chillies,sunflower oil

Lugai Gosht Recipe - Mutton In Spicy Tomato Onion Gravy, 3 Green Chillies,1 kg Mutton,750 grams Onion - thinly sliced,Ghee - as required,1/2 tablespoon Red Chilli powder - adjustable,750 grams Tomato - finely chopped,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),4 Whole Black Peppercorns,Salt - to taste,1/2 tablespoon Cumin powder (Jeera) - adjustable,2 Dry Red Chillies,1 tablespoon Ginger Garlic Paste,1/2 inch Ginger - thinly sliced,Sunflower Oil - as required,3 Cardamom (Elaichi) Pods/Seeds -, 45, North Indian Recipes, To begin making the Lugai Gosht recipe, heat oil and ghee in a pressure cooker.
 Add the whole spices including cinnamon stick, cumin seeds, black pepper corns, dry red chillies to the cooker and cook it for about 30 seconds.After 30 seconds, add thinly sliced onions and cook till they turn brown in colour.Once it is done, add ginger garlic paste, green chillies and tomatoes along with cumin powder, red chilli powder and salt.
Mix properly and cook for about 2 to 3 minutes.Next, add the meat and mix well.
Close the pressure cooker and let it cook for 2 whistles.
After 2 whistles, open the lid and let it  simmer for 10 minutes.
Garnish with coriander and thinly sliced ginger.
Serve hot.Serve Lugai Gosht along with Whole Wheat Lachha Paratha, Burani Raita and Jeera Rice for a weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Lugani_Gosht_original.jpg, 16
Ingredients: rice,ghee,milk,saffron strands,edible camphor (pacha karpooram),candy sugar,mixed dry fruits used raisins cashews

Kalkandu (Kallusakkare) Pongal Recipe | Rice Pudding with Rock Candy, 1/4 cup Rice,4 teaspoon Ghee,1/4 cup Candy Sugar,4-6 Mixed dry fruits - I used raisins and cashews,1 cup Milk - + 1 tablespoon,1 pinch Saffron strands,1 pinch Edible camphor (pacha karpooram) - optional but recommended, 40, South Indian Recipes, To prepare Kalkandu (Kallusakkare) Pongal Recipe | Rice Pudding with Rock Candy, wash and soak rice for 10 minutes and pressure cook with a cup of milk for 4-5 whistles or until cooked.Once the pressure releases by itself, mash the rice well while still hot.Fry the cashews and raisins in 1 teaspoon ghee till plump and golden brown, reserve.Soak the saffron in 1 tablespoon hot milk for 10 minutes.In a Non-stick pan, add the mashed rice and kalkandu/ Kallusakkare (the sugar will dissolve due to the heat, and don’t worry if it leaves some water in the vessel – the rice pudding recipe with thicken upon cooling), add half of the ghee, soaked saffron and mix well.Add the pachai karpooram (edible camphor) to pongal recipe and turn off the heat.Now add the remaining ghee if any to the Rice Pudding with Rock Candy and add the fried raisins and cashews.Serve Kalkandu (Kallusakkare) Pongal Recipe | Rice Pudding with Rock Candy with Paruppu Podi for lunch/dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Kalyani_Srinath/Kalkandu_Pongal__Rock_Candy_Milk__Rice_Pudding.jpg, 7
Ingredients: cashew nuts,ghee,coconut filling,raisins,sugar,badam (almond),cardamom powder (elaichi),sweet potatoes

Shakkarkandi ke Laddu | Sweet Potato Laddu Recipe, 1/4 cup Ghee,3/4 cup Sugar - adjust as per taste,10 Raisins,1/2 teaspoon Cardamom Powder (Elaichi),1 tablespoon Cashew nuts - crushed coarsely,2 cups Sweet Potatoes - boiled and mashed,1 tablespoon Badam (Almond) - crushed coarsely,3 tablespoons Fresh coconut - (grated) for filling + 1 tablespoon (for garnishing), 70, Indian, To start making Shakkarkandi ke Laddu, heat ghee in a non-sticky pan.
Add mashed sweet potatoes and sauté for 12-15 mins.Add grated coconut, green cardamom powder, almonds & cashews, raisins and sugar.
Mix well over medium heat.Keep stirring until the mixture comes together as a single mass.
Takes about 3-5 minutes.When the mixture is still warm, shape them into small balls.Put grated coconut in a plate and roll the balls over it.Place them in the fridge for 10-15 mins and serve the yummy Shakkarkandi ke Laddu/ Sweet Potato Laddu recipe for teatime.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Shakkarkandi_ke_Laddu_original.jpg, 8
Ingredients: salt,good,carrot,mustard,curry leaves,dry red chillies,oil

 Carrot Chutney (Recipe In Hindi), 3 carrots, 1 tablespoon oil, 1 teaspoon good, 1 teaspoon mustard, salt - as per taste, 6 curry leaves, 8 dry red chillies, 1 tablespoon mustard, 90, Indian, To make carrot chutney, first soak dry red chillies and mustard seeds in water for 1 hour as per the experiment.
Finely chop the carrots.
Now put the soaked chilli and the mustard in a mixer grinder and grind it.
Add 3/4 carrots and grind it.
Do not make paste, keep it rough.
Take it out in a bowl.
Now heat oil in a small pan for tempering.
Add mustard seeds and let it cook for 10 seconds.
Now add curry leaves and after 10 seconds add the ground mixture and the remaining carrots.
Add 1/4 cup of water, salt and jaggery.
Let it cook for 5 to 7 minutes.
Turn off the gas and allow it to cool.
Serve or store in air tight container.
Serve this carrot sauce with Kanchipuram idli, masala dosa or any other dosa for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/CARrot_Chutney_1600.jpg, 7
Ingredients: tomato,salt,yellow moong dal (split),ginger,cumin powder (jeera),ghee,masoor dal,dry red chillies,cumin seeds (jeera),turmeric powder,spinach leaves (palak),garam masala powder

Dal Palak Recipe With Moong & Masoor Dal, 1/2 cup Masoor Dal (Whole),1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1 Tomato - finely chopped,1 inch Ginger - grated,1/2 teaspoon Garam masala powder,250 grams Spinach Leaves (Palak) - chopped and steamed,1/2 cup Yellow Moong Dal (Split),1 tablespoon Ghee,2 Dry Red Chillies,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera), 55, North Indian Recipes, To begin making the Dal Palak recipe we will first cook the lentils (dal) using a pressure cooker using 3 cups of water.
See video recipe of how to cook lentils using pressure cooker.Next we will cook the spinach with the spices.
There are two ways you can do it - in a sauce pan by sauteeing it or in a pressure cooker.Below you will find the recipe of how you cook the spinach in a pressure cooker, as the method is really fast.
If you are using a saucepan method, then follow the same procedure, but just cover the pan and cook until the spinach is soft.Into a pressure cooker, add a teaspoon of oil; add the ginger, green chillies, tomatoes, turmeric powder, cumin powder, garam masala powder, salt and spinach.
Stir all the ingredients together just to combine them.
Once combined, cover the pressure cooker, place the weight on.
Pressure cook until you hear one whistle.
After the first whistle, turn off the heat.
We will now place the pressure cooker under cold running water to release the pressure immediately.
This way, we will release the pressure quickly and the spinach does not get over-cooked and remain fresh and green.Now that you have the spinach and lentils ready, if your cooker is large enough, add the cooked dal into the spinach and give it a stir.
Bring the Dal Palak to a quick boil.
Our next step is to proceed to make the seasoning.
Into a small saucepan, heat a tablespoon of ghee.
Add in the cumin seeds and dry red chillies.
Roast them until they crackle and sizzle.Add this seasoning to the Dal Palak and give it a stir.
Serve the Dal Palak for a simple and healthy weeknight dinner along with steamed rice or Paneer Pulav or traditional Tawa Parathas.
Also, do make sure to slice up some onions, squeeze in some lemon and toss it along with salt and serve it with the Dal Palak.
The combination is delicious., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Dal_Palak_Recipe_Healthy_Spinach_Lentil_Curry-2.jpg, 12
Ingredients: tomato,yellow bell pepper (capsicum),vegetable stock,salt,harissa paste,spinach leaves (palak) bunch,coriander (dhania) leaves,cloves garlic,virgin olive oil,onion,eggs ( number pan),pepper,coriander powder,kala chana (brown chickpeas)

Spicy Moroccan Eggs Recipe, 2 teaspoons Extra Virgin Olive Oil,1 tablespoon Coriander Powder (Dhania),1 cup Kala Chana (Brown Chickpeas) - soaked overnight,3 Whole Eggs - (adjust number to size of pan),1 cup Vegetable stock,2 tablespoons Coriander (Dhania) Leaves - chopped,2 cups Tomatoes - fine chopped,Spinach Leaves (Palak) - a bunch,Salt and Pepper - to taste,1/2 cup Yellow Bell Pepper (Capsicum) - finely sliced,1 tablespoon Harissa paste,3 cloves Garlic - finely chopped,1 Onion - chopped or thinly sliced, 40, African, To prepare Spicy Moroccan Eggs Recipe, heat the oil in a skillet or omelette pan, and saute the onion and garlic for about 5-6 mins or till it turns golden.Add the harissa paste and coriander powder and mix well.Add in the vegetable stock and mashed chickpeas and stir well.
Cover the lid, simmer and cook for 5 mins.Add the chopped tomatoes and bell pepper into the pan, mix well and cook for another 10 mins until the tomatoes are soft and mushy.Fold in the spinach into the pan and mix well such that everything incorporates well.Season with some salt and grounded black pepper and add chopped coriander leaves and mix well.Make 2 to 4 hollows/dents (depending on the size of the skillet and eggs used) in the mixture and break in the eggs.Cover and cook for another 2 mins till the eggs are nicely poached.Take off the pan from heat and allow to settle for a minute.Garnish with some more fresh coriander and serve Spicy Moroccan Eggs Recipe hot with Roti Gambang or Focaccia., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Spicy_Moroccan_Eggs_.jpg, 14
Ingredients: salt,virgin olive oil,basil leaves,lemon,black pepper powder,green zucchini,cherry tomato

Zoodles Salad Recipe - Zucchini Noodles, 1 tablespoon Extra Virgin Olive Oil,Salt - to taste,1 teaspoon Lemon juice,1 Green zucchini,Basil leaves - a handful,5 Cherry tomatoes - cut into halves,1 teaspoon Black pepper powder, 20, Continental, To begin making the Zoodles Salad, take one zucchini, chop both the ends.
Place it in the spiralizer, in between the spiked handle and the end of the blade.Then by spinning the handle you get noodles of Zucchini.If not using the spiralizer,  cut thin slices of zucchini lengthwise and then cut them into thin long julienne to get your desired shape.Heat a pan, on medium flame, add olive oil, mixed herbs, salt and pepper, tomatoes and basil leaves.Toss the zoodles for a couple of minutes till cooked through but still el dente.
Turn off the heat.
Squeeze fresh lemon juice over the zoodles.Transfer Zoodles Salad into a serving bowl and serve warm or cold.Serve the Zoodles Salad along with Potato Spinach Roulade Recipe With Parmesan Cheese & Herbed Butter Sauce  or Chicken in Lemon Butter Sauce Recipe for weekend lunch or dinner., https://www.archanaskitchen.com/images/Zoodles_Salad.jpg, 7
Ingredients: salt,cumin powder (jeera),green chilli,coriander (dhania) leaves,paneer,red chilli powder,sweet chutney (date tamarind),gram flour (besan),phool makhana (lotus seeds),lemon,black pepper powder,cucumber,potato (aloo),green chutney (coriander mint)

Paneer Makhana Gulgule Chaat Recipe - No Onion No Garlic, 1 tablespoon Lemon juice,1 Green Chilli - finely chopped,1/4 cup Green Chutney (Coriander & Mint),1 teaspoon Cumin powder (Jeera),Salt - to taste,2 cups Phool Makhana (Lotus Seeds) - roasted,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 Cucumber - grated,2 tablespoons Gram flour (besan),3 Potatoes (Aloo) - boiled and peeled,1/4 cup Sweet Chutney (Date & Tamarind),1/2 teaspoon Red Chilli powder,1 teaspoon Black pepper powder,1 cup Paneer (Homemade Cottage Cheese) - crumbled, 30, North Indian Recipes, To begin making the Paneer Makhana Gulgule Chaat Recipe keep the chutneys ready.
To make the green chutney follow this recipe - Green Chutney Recipe - Coriander Mint Chutney RecipeTo make the sweet chutney follow this recipe - Date and Tamarind Chutney Recipe - Khajur Imli ChutneyTo make the pickled cucumber, in a mixing bowl, combine the grated cucumber along with the salt and lemon juice.
Mix well and allow it to wilt down.
To make the Paneer Makhana Gulgule, powder the roasted makhana in a mixer grinder.
In a mixing bowl, combine paneer, along with  potatoes, boiled and peeled, powdered makhana, besan, salt to taste, cumin powder, black pepper powder, green chili, red chili powder, coriander leaves.
Mix well and bring the Paneer Makhana Gulgule mixture together.Grease your palms with oil and place two tablespoons of this Paneer Makhana Gulgule mixture in your palm and make even round balls.
Heat a paniyaram pan, a put a few drops of oil in each of the cavities.
Place each of the balls in the cavities and cook until it turns into a lovely brown colour.
Flip on the other side and cook the Paneer Makhana Gulgule evenly.
Remove from the pan and place them on a serving platter.
Top the Paneer Makhana Gulgule with both the green chutney, sweet chutney and pickled cucumbers and serve.
Serve Paneer Makhana Gulgule Chaat at your chaat party along with other chaat like Bhakri Chaat Recipe With Green Moong Sprouts And Aloo and Dahi Batata Puri Chaat Recipe (Classic Indian Tea Time Snack), https://www.archanaskitchen.com/images/media/k2/items/cache/Farhali_Paneer_Makhana_gulgulle_Navratri_Snack_Recipe-9.jpg, 14
Ingredients: cheese,salt,britannia,penne pasta other pasta,( flavour ),milk,cloves garlic,virgin olive oil,broccoli,pepper,parmesan cheese,dijon mustard,dill leaves basil herb flavour

Cheesy Pasta Casserole With Broccoli And Cheese Recipe, 250 grams Penne pasta - or any other small pasta,1 tablespoon Dijon Mustard,2 cloves Garlic - grated,1/2 cup Milk,Salt and Pepper - to taste,1/4 cup Britannia Cream Cheese,Dill leaves - or basil herb for flavour,Extra Virgin Olive Oil - for cooking,1/4 cup Parmesan cheese - grated,200 grams Broccoli - cut into florets,1/2 cup Fresh cream - (plain or any flavour of your choice), 60, Italian Recipes, To begin making the Cheesy Pasta Casserole With Broccoli And Cheese Recipe, we will first cook the pasta along with salt in boiling water until al dente.Once the pasta is cooked, drain it from the hot water and run it under cold water immediately to stop the process of cooking.
Drain the pasta from its water and drizzle a bit of olive oil to prevent it from sticking to each other.
Keep the pasta aside.To make the sauce, into a saucepan, stir together the cream cheese, the cream and the milk.
Add in the dijon mustard, salt, crushed black pepper and the herbs.
Stir on medium heat until the sauce begins to boil and the cream cheese is dissolved completely.
Keep the sauce aside.The next step is to stir fry the vegetables.
Heat a tablespoon of oil in a wok, add in the grated garlic and the broccoli florets.Sprinkle some salt and stir fry the broccoli until slightly tender.
Don’t let the broccoli over cook, as it will get tossed along with the pasta and the sauce as well.To the same wok in which you stir fried the broccoli, stir in the cooked pasta and finally the cheesy white sauce.
Check the salt and spice levels and adjust to suit your taste.
Stir fry the pasta for a couple of minutes and turn off the heatFinally stir in the grated parmesan cheese and serve the Cheesy Broccoli Pasta immediately.Serve Cheesy Pasta Casserole With Broccoli And Cheese Recipe as a one pot meal along with Grilled Winter Vegetable Salad Recipe and No-Bake Strawberry Cream Cheese Dessert Recipe., https://www.archanaskitchen.com/images/archanaskitchen/World_Pastas_Pizzas/Cheesy_Pasta_Casserole_with_Broccoli_and_Cheese_Recipe-1_1600.jpg, 13
Ingredients: coriander (dhania) leaves,ajwain (carom seeds),cloves garlic,onion,black pepper powder,turmeric powder,green chillies,sunflower oil,salt,black cardamom (badi elaichi),cardamom (elaichi) podsseeds,dry red chillies,red chilli powder,curd,ginger,bay leaf (tej patta),green peas (matar),cinnamon stick (dalchini),mutton,coriander powder,potato (aloo),cloves (laung)

Mutton Matar Keema Recipe -Minced Mutton With Green Peas, 1-1/2 cups Green peas (Matar),4 Onions - sliced,Sunflower Oil - as required,1/2 cup Ginger - finely sliced,1 tablespoon Ajwain (Carom seeds),2 tablespoons Red Chilli powder,1/4 cup Coriander (Dhania) Leaves - finely chopped,5 Potatoes (Aloo) - cut into half,10 cloves Garlic,1 teaspoon Turmeric powder (Haldi),1-1/2 inch Cinnamon Stick (Dalchini),2-1/2 tablespoons Coriander Powder (Dhania),4 Black cardamom (Badi Elaichi),Salt - as required,4 Dry Red Chillies,6 Black pepper powder,100 grams Curd (Dahi / Yogurt),4 Cardamom (Elaichi) Pods/Seeds,2 Bay leaf (tej patta),750 grams Mutton - minced,4 Green Chillies - finely chopped,4 Cloves (Laung), 70, North Indian Recipes, To begin making the Mutton Matar Keema Recipe, firstly wash the minced mutton with running water, strain and keep it aside.
Heat oil in a heavy bottomed pan and fry the potato pieces till golden and keep aside.In the remaining oil, add all the whole spices mentioned, after a few seconds add ginger slices and whole garlic cloves and fry till they turn golden brown.Now add sliced onions and green chilies and saute till the raw smell goes off.Add in the mutton mince and mix well.
Fry for some time till the moisture goes off.Add sour curd and mix nicely such that everything incorporates well.
Gradually the curd will start leaving water, so simmer the flames, close the lid and allow the minced mutton to cook nicely.
This may take 15 to 20 minutes.Once the mutton mince is soft and cooked completely, add in the turmeric powder, red chilli powder, coriander powder, salt, green peas and adjust the oil as well.Fry everything nicely on high to medium flame till the keema starts taking a deep brown color and leaves oil from sides.Now add the fried potatoes and give a quick mix again and cook for another 5 to 6 minutes or till the potatoes get soften.Turn off the gas and garnish with fresh chopped coriander.Serve Mutton Matar Keema with Hot Phulkas or Roomali rotis.
It is very popularly made in every Muslim household during any special occasion., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/MUTTON_KEEMA_MATAR.jpg, 22
Ingredients: salt,red bell pepper (capsicum),sunflower oil,cloves garlic,veeba pizza pasta sauce,onion,veeba carrot cucumber sandwich,rajma (large kidney beans),mint leaves (pudina),eggsless mayonnaise,wheat flour tortilla large roti

Rajma Wrap Recipe With Carrot Cucumber Sandwich Spread, 2 tablespoons Veeba Carrot Cucumber Sandwich Spread,1/2 cup Rajma (Large Kidney Beans) - soaked for 8 hours,Salt - to taste,1 tablespoon Veeba Pizza & Pasta Sauce,4 cloves Garlic - finely chopped,2 Whole Wheat Flour Tortilla - or large roti,1/4 cup Mint Leaves (Pudina),1/2 Red Bell pepper (Capsicum) - thinly sliced,1 teaspoon Sunflower Oil,1 teaspoon Eggless Mayonnaise,1 Onion - thinly sliced, 60, Indian, To begin making the Rajma Wrap, soak the rajma overnight or for 6 hours and boil them till they are soft.
Drain and discard the water.
For making the filling, heat a kadai and add oil.
After oil is heated, add garlic and saute for a few seconds.
Add the rajma, Veeba Pizza and Pasta sauce and Veeba eggless mayo and mix everything well.
Check the salt and flavours and adjust to suit your taste.Give the rajma filling a brisk stir on high heat and allow it to become a thick mixture.
Once done turn off the heat.In another pan; add some oil, stir in the chopped red bell peppers and saute until it has softened.
Keep aside.The next step is to assemble the wrap.
At the centre of the tortilla or roti, spread the Veeba Carrot Cucumber Sandwich Spread,  place 2 tablespoons of the rajma filling in a line, the roasted red bell pepper, sliced onions and mint leaves.
Gently roll it up to make a delicious and wholesome Rajma Wrap and serve.Serve  Rajma Wrap along with a glass of Banana Almond & Prunes Smoothie Recipe for an after school snack or even pack into a kids school lunch box., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Veeba_Rajma_Wrap_Recipe_Step_by_Step_Pictures_Healthy_Kids_Snack-28_1600.jpg, 11
Ingredients: salt,makki ka atta (yellow corn meal flour),cloves garlic,water,baking soda,coriander (dhania) leaves,green chillies

Rajasthani Makki Ka Chatpata Dhokla Recipe, Salt - as required,1 teaspoon Baking soda,Water - as required,6 Green Chillies,6 sprig Coriander (Dhania) Leaves - finely chopped,2 cups Makki Ka Atta (Yellow Corn Meal Flour),15 cloves Garlic, 40, Rajasthani, To begin making the Rajasthani Makki Ka Chatpata Dhokla recipe, firstly crush garlic, coriander and green chillies in mortal pestle.
Next, add baking soda,  garlic, coriander and green chilli mixture, required salt and maize flour in a mixing bowl.Knead the dough properly with the required water.
Make small Dhokla out of it just like we make the south indian wadas.Steam these dhokla in the idli steamer for almost half an hour.
Serve Rajasthani Makki Ka Chatpata Dhokla recipe hot with a dollop of ghee or green chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Rajasthani_Makki_Ka_Chatpata_Dhokla_Recipe.jpg, 7