500 grams khaman dhokla, cut into
1 ½ -inch cubes
1 ½ cups yogurt, whisked
3 tablespoons Green Chutney (page 94)
3 tablespoons Date and Tamarind
Sev as required
4 tablespoons chopped fresh coriander
Place the dhokla in a large serving dish. Pour the yogurt over and drizzle with both the chutneys.
Sprinkle sev generously on top and serve immediately, garnished with fresh coriander.