In a mixing bowl, add rava, water, salt, and nimbu na phool. Mix well and rest the batter for 30 minutes.

For the masala, in a pan add oil, cumin seeds, mustard seeds, and hing. Sauté it.

Then add ginger-garlic paste and chopped green chili. Sauté it.

Now add chopped onion and sauté till it becomes translucent.

Add gram flour and sauté till it slightly changes its color.

Now lower the flame, and add red chili, turmeric powder, and coriander powder. Mix well.

Then add boiled and mashed potatoes and salt. Mix well with the masala.

Add garam masala, lemon juice, sugar, and some coriander leaves. Mix well.

The potato masala is ready. Cool down completely.

Make equal size rolls from potato masala.

Now add some water and place a stand into the cooker. Remove the whistle and ring from it.

After 30 minutes, the dhokla batter is soaked properly. Add some water if the batter is thick.

Then add baking soda into the batter and mix well.

Add 1-2 ladles of batter into grease steel glass. Place potatoes roll into center and cover the roll with batter. Ready another glass in the same way.

Place dhokla glass into a pre-heated cooker. Cover and steam dhokla for 12-15 minutes on medium-high flame.

When dhokla is steam properly, take it out and cool down completely.

Demould dhokla from glass and keep it aside.

For tadka, heat oil in a pan, add mustard seeds, hing, curry leaves, white sesame seed, red chili powder, pav bhaji masala, and some coriander leaves. mix well.

Add dhokla roll into tadka and roll in it.

Now cut dhokla into a ring and serve with tomato sauce and green chutney