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
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. Sauté green chili pieces and add the dhokla. stir for 5 minutes. Remove and sprinkle grated coconut and cilantro leaves.
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