DHOKLA

INGREDIENTS

bengal gram/ chana dal   2 cups
small lemons   2
green chillies chopped 4 or to taste
peppercorns  2 tsp
oil   2 tbsp
mustard seeds   2 tbsp
grated coconut  1/2 cup
coriander leaves 2 tbsp
red chillies chopped  5 or to taste
asafoetida/ hing a big pinch
salt to taste

METHOD
soak dal for 7-8 hours.
grind it coarsely.
set aside for 4-5 hours for fermentation.
beat the paste well, add salt, green chillies, asafoetida & lemon juice, mix well.
the batter should be of pouring consistency.
grease the cooker separator or a vessel well, which can fit inside a cooker/ steamer
pour the batter, cover and cook for 15-20 minutes, without pressure, on medium flame
let the cooker cool
take out the cooked mixture, cut into cubes
heat oil, put the seasoning, mustard seeds & red chillies
add to dhokla
garnish with coriander leaves & grated coconut.
serve hot with green chutney



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