Ingredients:
2 cup grams dal 1/2-cup green grams dal
4 tbsp. Green chili � paste 2-tsp. Sugar
1 tbsp. Lemon juice 1 tsp. eno soda
1/4 tsp. Turmeric powder Salt
For the baghar:
2 tbsp. Oil 1 tbsp. Mustard seeds
1 pinch asafetida 2 tbsp. Oil
Curry leaves 2 green chilies, small pieces
Salt 1/4-cup grated coconut
1/2-cup cilantro leaves
Preparation:
Wash and soak grams dal and green grams dal in water for 8 hours. Grind in the
mixture to paste. Mix turmeric powder, green chili paste, sugar and salt. Mix
eno salt over it put lemon juice and beat for some time.
in a pot boil water. Grease a plate and pour the batter and leave in the pot on
a ring. Steam the dhokla for 20 minutes. Remove and cut into pieces.
heat oil in the pot. Add mustard seeds and asafetida. Saut� green chili pieces
and add the dhokla. stir for 5 minutes. Remove and sprinkle grated coconut and
cilantro leaves.
Note:
Ameeri khaman dhokla can be prepared in the same way. When dhokla are ready
smashed them into granules. Make baghar. Mix a little sugar and lemon juice. Add
fine sev, fresh pomegranate seeds, and sprinkle cilantro leaves and coconut
