Farali dhokla khamani

Soak samak rice and Saboodana overnight.
Drain excess water. In a mixer jar add rice and curd and grind to a smooth paste.

Keep aside for fermentation for 4- 5 hrs.
Now boil water in a steamer and grease thali.
Add salt to the batter and mix well.

Pour this batter into greased thali. Steam it for 10 mins.

Let it cool it completely. Then cut roughly
Now in a tadka pan heat oil and put jeera and sesame seeds and green mirchi.

Cook for 2 mins in medium flame. Take out in serving dish.

Serve Garnish with coriander leaves pomegranate.
Serve with peanut chutney