Wash and soak overnight rice and urad dal in water. Discard water, add rice and urad dal in a mixie jar. Add yoghurt green chilli and ginger. Add water and adjust the consistency of dhokla batter. Keep aside for fermentation.

Now add oil and salt in the batter. Mix well. Keep steamer on the medium flame, grease dhokla plate. Add eno soda, make batter fluffy and light. Pour in a plate, steam till cook perfectly. First layer is cooked. Now the same way cook 2nd layer, but sprinkle red chilli powder on the batter. Cook it perfectly. Keep aside. Cool down then cut in sandwich bread slice shapes.

Add oil and ghee in a pan. Add asafoetida, cumin seeds, crushed garlic, ginger, chilli, and onion. Saute until transculant. Add capsicum and tomato. Cook until mashy. Now add boiled potato and grean peas. Mash them all together. Add salt, turmeric powder, red chilli powder, coriander cumin powder, and pavbhaji masala. Mix well. Turn off gas. Add lemon juice and chopped coriander. Pavbhaji is ready.

Now evenly spread pavbhaji on a dhokla square layer. Put another layer with sprinkled red chilli on pavbhaji. Gently press it.

Take a grill pan. On a low flame add butter, put pavbhaji Stuffed dhokla sandwich. Grilled until turns crispy and golden yellow colour. Grill both sides.

It's ready to serve. Cut in triangles. Coat edges with thin sev. Sprinkle chopped coriander. Serve with tomato ketchup and green chilli coriander chutney. Enjoy.

Serve warm it with tomato ketchup and green chilli coriander chutney. Enjoy.