Soak chana dal and rice overnight.

Grind them into a smooth batter.

Add turmeric powder, mustard seeds, and green chilies.

Steam the batter in a dhokla maker.

Garnish with coriander leaves before serving.

Knead the whole wheat flour into a soft dough.

Mix grated paneer, chopped capsicum, cumin seeds, and garam masala.

Roll out the dough and fill it with the paneer mixture.

Cook on a hot griddle until golden brown.

Soak chana dal for a few hours.

Grind it coarsely with cumin seeds, green chilies, ginger, and coriander leaves.

Shape into small vadas and deep fry until golden.

Knead the whole wheat flour into a soft dough.

Mix chopped onions, cumin seeds, salt, and coriander leaves.

Roll out the dough and fill it with the onion mixture.

Cook on a hot griddle until golden brown.

Mix ragi flour, yogurt, baking powder, honey, and salt.

Heat a non-stick pan and pour the batter to form pancakes.

Cook until bubbles form, then flip and cook until golden.

Boil corn and let it cool.

Mix with chaat masala, lemon juice, chopped onions, and coriander leaves.

Serve chilled.

Soak sabudana for a few hours.

Cook diced potatoes and add cumin seeds and peanuts.

Add soaked sabudana and mix well.

Garnish with coriander leaves before serving.