In a pan, add 2 cups of sama rice and ½ cup sabudana. Roast them for 2–3 minutes.

Transfer them to a plate and let them cool completely. Grind into a fine powder.

Farali premix is ready. Store it in an air-tight container.

In a mixing bowl, take 1 cup of farali premix.

Gradually add 1½ cups buttermilk and prepare a medium-thick, ribbon-like pouring consistency batter.

Cover and rest the batter for 10 minutes.

Then add salt, 1 tsp sugar, 1 tsp green chilli paste, and 1 tbsp oil. Mix well.

Now add 1 tsp Eno fruit salt and 1 tsp lemon juice. Mix gently.

Pour the dhokla batter into a greased plate and steam it in a dhokla steamer for 12 minutes on a high flame or until properly cooked.

Now heat a tadka pan and add 1 tbsp oil, ½ tsp cumin seeds, 1 tsp white sesame seeds, 2 chopped green chillies, and some curry leaves. Sauté well.

Pour the tempering over the dhokla. Garnish with coriander leaves and pomegranate seeds.

Serve the dhokla with chutney.

In a mixing bowl, add 1 cup of farali premix. Gradually add 1 cup buttermilk and prepare a medium-thick batter for handvo.

Cover and rest the batter for 10 minutes.

Then add ¼ cup grated dudhi, ¼ cup grated potatoes, ¼ cup coriander leaves, 1 tsp green chilli paste, 1 tbsp coarsely crushed peanuts, ½ tsp turmeric powder, and salt. Mix well.

Add 1 tsp Eno fruit salt and 1 tsp lemon juice. Mix gently.

Now heat a kadai and add 2 tbsp oil, ½ tsp cumin seeds, 1 tsp white sesame seeds, and some curry leaves. Spread the tempering evenly in the pan.

Pour the handvo batter and spread it evenly.

Cover and cook the handvo on a medium flame for 5 minutes on one side.

Flip it and cook the other side for 10 minutes.

Serve crispy handvo with green chutney.