- 450 gms yellow moong dal (split yellow gram)
- 6 green chillies
- 25 mm (1") piece of ginger
- 1 tsp soda- bi-carb
- 1/2 tsp turmeric powder (haldi)
- 3 tbsp powdered sugar
- 2 large lemon (hing)
- 2 tsp mustard seeds ( rai / sarson)
- 20 cloves garlic, finely chopped
- 1/4 tsp Vandevi Compound Asafoetida (hing)
- 4 tbsp oil
- Salt to taste
For The Garnish
- 2 tbsp chopped coriander (dhania)2 tbsp freshly grated coconut
- 2 cups sev
- Soak the dal for at least 6 hours.
- Leave 4 tablespoons of the dal aside and grind the rest with the green chillies and ginger.
- Add the whole (unground) dal.
- Add the soda bi-carb, turmeric powder and salt and keep the mixture aside for at least 4 hours.
- Spread a little mixture at a time in a thali (flat metal plate with low rim) and steam to make dhoklas. Repeat for the remaining mixture.
- Cool and crumble.
- Add the sugar, lemon juice and a little salt and mix well.
- Heat the oil in vessel and add the mustard seeds. When they crackle, add thechopped garlic and Vandevi Compound Asafoetida and fry again for a few seconds.
- Pour this mixture on top of the crumbled dhoklas.
- Decorate with chopped coriander, grated coconut and sev and serve.
You can also use leftover Nylon Khaman Dhokla to make this dish. Finely chopped tomatoes and cucumber can also be added.