Guest author: Gauri Karmali
I learnt this from one of my gujrathi frend at the temple where we used to go do seva.
2 cups chana dal/bengalgram dal
1 tsp mustard seeds
1/4 cup urad dal/ blackgram dal
1/4 coconut grated
2 tbsps coriander leaves chopped
1 tsp green chilli-ginger paste
8 curry leaves
4 tbsps ghee
1/4tsp soda bicarb
Salt to taste
1 tsp sugar
Soak chana dal and urad dal for 8 hours. Grind finely. Mix ginger and green chilli paste to the dal paste. Add soda bicarb, asafoetida, salt and sugar. Heat two tbsps ghee and pour into the dal mixture. Put the mixture in a vessel. Cover and leave overnight. Add the juice of two lemons in the morning. Spread the mixture in a greased thali or pan and steam cook. When dhokla is ready, test by piercing with a knife. It should come out clean. Remove and cool. Cut into squares. To season, heat remaining ghee, add mustard seeds, a pinch of asafoetida and curry leaves. When they pop, pour over the dhoklas. Garnish with grated coconut and green coriander leaves and serve.
This is her tenth and final entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog
Just one day more for the event to end ...Do rush in your entries