Ingredients:
450 gms gram dal
1" piece ginger
6 green chillies
1 tsp soda bi-carb
½ tsp haldi powder
4 tbsp oil
2 tsp mustard seeds
¼ tsp asafoetida
20 cloves garlic, finely chopped
juice of 2 large lemons
salt to taste
For
garnishing
2 teacups bhel sev
2 tbsp grated fresh coconut
2 tbsp coriander, chopped
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| |
Method: |
| 1. |
Soak
the dal for at least 6 hours. Keep 4 tbsp of dal aside
and grind the remaining with the green chillies and
ginger.
|
| 2. |
Put
the whole (unground) dal. Put the soda bi-carb, haldi
powder and salt. Keep the mixture aside for 4 hours.
|
| 3. |
Spread
a little mixture at a time in a thali and steam to make
dhoklas.
Repeat the same procedure for the remaining mixture.
|
| 4. |
Cool
and crumble. Put the sugar, lemon juice and a little
salt and stir properly. Heat the oil in a vessel and
put the mustard seeds.
|
| 5. |
When
they crackle, put the garlic and sauté again
for a few seconds.
|
| 6. |
Put
the asafoetida and sauté again for a few seconds.
|
| 7. |
Pour
this mixture on top of the crumbled dhoklas.
|
| 8. |
Garnish
with chopped coriander, grated coconut and sev
Ready to serve.
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