Steamed gram flour savoury, usually enjoyed plain, with just tempering.
Below is a delightful variation

Ingredients:

1 Packet instant dhokla (250 gm) this is usually easily available at all Indian convenient stores.

For the filling

4 medium size potatoes, boiled, peeled, mashed
2 medium size onion, chopped
1 carrot , grated
3 tsp oil
1 tsp poppy seeds
1 tsp aniseed
3 green chilies, chopped
1 tsp chopped ginger
1 tsp red chili powder
1 tsp mango powder
1 tsp salt
1 tsp chaat masala
1 tsp chopped coriander leaves

Garnish:

½ cup green coriander chutney
½ cup sweet-sour tamarind chutney
Chopped coriander leaves
½ cup bhujiya
Finely chopped tomatoes
Finely chopped onions

Preparation Method:

1.    Following the instructions on the dhokla packet, prepare the dhokla in a round tin.
2.    Cool a bit and then cut it horizontally in half with a thread or a knife (as you would cut a cake in half)
3.    For the filling, heat the oil in a pan: add the aniseed and poppy seeds to it.
4.    Add the green chili and ginger. Saute well. Add the onion and then add the spices.
5.    Add the potatoes and mix well. Then add the grated carrots.
6.    Add the coriander and mix well. Check the seasoning and adjust accordingly
7.    Put half of the dhokla in a serving dish and then spread gren chutney over it.
8.    Apply the potato filling on it and sprinkle chopped coriander leaves, bhujia and chopped onion
9.    Cover with other half of the cake and then spread tamarind chutney over it. Decorate with bhujiya, chopped coriander leaves, chopped onion, chopped tomato and green coriander chutney
10.    Cut in slices and serve immediately otherwise it will become soggy.