Combine yoghurt, gram flour, and water in a bowl. Cook until the batter thickens. On a level surface, distribute the batter in thin layers, let it cool, and then wrap it up. Dry roast the green chillies, asafoetida, and mustard seeds for the tempering. Top the khandvi rolls with the tempering, grated coconut, and coriander leaves.
Dhokla
Combine powdered oats, semolina, yoghurt, green chilli paste, and water in a bowl. Blend in the chopped spinach. Add the fruit salt and stir gently. Transfer the mixture onto an oiled baking sheet and bake for some time. Once cooled, slice into diamond-shaped portions and enjoy.
Moong Dal Chaat
It is cooked with moong dal, capsicum, tomato, green mangoes, carrots, and sev, among other spices.
Makhana Bhel
In a large pan heat ghee and toss the makhana. Let the makhana become crisp. In a big bowl add the makhana. Add finely chopped onions, tomatoes and cucumber. Next, add the chutneys and chaat masala. Mix everything well. Add the sev, crushed khakhra, cilantro, and lime juice. Mix it well and enjoy.
Paneer Tikka
Marinate paneer cubes in yoghurt, spices, and a small amount of oil. Now, bake or grill these cubes and enjoy.