Ingredients:
Split Yellow Gram – 250 gms
Green Chillies – 4 to 5
Ginger – 1 tblsp, chopped
Turmeric Powder – 1/2 tsp
Sugar – 30 gms, powdered
Juie of 1 Lemon
Mustard Seeds – 1 tsp
Garlic – 15 cloves
Asafoetida – 1/4 tsp
Soda Bi-Carb – 1 tsp
Oil – 45 gms
Salt to taste
For Garnish:
Coriander Leaves – 30 gms, chopped
Sev – 125 gms
Method:
1. Soak the dal for 4 to 5 hours.
2. Leave 2 tblsp of dal aside and grind the rest with green chillies and ginger.
3. Add the whole dal, soda bi-carb, turmeric powder, salt and keep the mixture aside for 5 hours.
4. Spread a little mixture at a time on a thali and steam for 10 minutes.
5. Cool and crumble.
6. Add sugar, lemon juice and a little salt and mix well.
7. Heat oil. Add mustard seeds, chopped garlic and asafoetida.
8. Pour this mixture on top of the crumbled dhoklas.
9. Serve decorated with chopped coriander leaves and sev.
