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Ingredients:
1" Ginger
1 tbsp Oil
1 tbsp Salt
¼ cup Water
3 Green Chillies
½ cup Green Peas
3/4 cup Chana Daal
Juice of one Lemon
Pinch of Asafoetida
½ tbsp Mustard seeds
1 tbsp grated Coconut
3/4 tbsp Baking powder
Chopped Coriander leaves
Method:
Soak chana dal and peas too if using dry peas in plenty of water overnight.
Place peas, daal and water in a food processor or liquefier and blend until
smooth.
Add chillies, ginger, salt, baking powder and lemon juice and blend until mixed
throughly.
Pour the mixture into a greased thali or shallow cake pan, making sure mixture
does not come more than three quarters of the way upin the pan.
Place the thali/cake pan in a steamer.
Cover and steam for 20 minutes.
Remove from steamer and set aside for 5 minutes.
Cut into squares and arrange on a plate.
Heat oil in a small saucepan and add mustard seeds.
When seeds start to splutter, add the asafoedita. Heat for another 2-3 seconds,
pour over the cut dhoklas.
Garnish each dhokla with grated cocunut and coriander leaves.
Tip: Wrap paneer in blotting paper while storing in the refrigerator. It will
stay fresh for days together.
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