|
Ingredients
|
Quantity
|
|
Split Bengal gram
|
200gms
|
|
Black gram
|
75gms
|
|
Ginger
|
10gms
|
|
Green chillies
|
10gms
|
|
Oil
|
100gms
|
|
Asafoetida
|
5gms
|
|
Sugar
|
10gms (about 1 tsp)
|
|
Soda bicarbonate
|
½ tsp (3gms)
|
|
Salt
|
10 – 15gms
|
|
Turmeric
|
¼ tsp (3gms)
|
|
To temper:
|
|
|
Oil
|
50gms
|
|
Mustard seeds
|
5gms
|
|
Garnish:
|
|
|
Coconut
|
115gms
|
|
Coriander leaves
|
30gms
|
Soak the grams together for 6 hours. Grind finely in a round
stone grinder, to allow it to froth up. Add ground ginger, green chillies,
salt, asafoetida, turmeric, soda bicarbonate and sugar. Heat the oil. Pour into
the mixture. Mix well and keep for 12 hours. When fermented, do not stir.
Remove gently from side and put into a greased pan and steam (15 – 20 minutes).
Heat the oil. Add mustard seeds. Add pieces of dhokla. Fry for a few minutes.
Serve garnished with grated coconut and chopped coriander leaves.
