• 450 grams gram dal.
  • Ginger.
  • 6 green chillies.
  • 1 teaspoon soda bi-carb.
  • 1/2 teaspoon turmeric powder (haldi)
  • 4 tablespoons oil.
  • 2 teaspoons mustard seeds.
  • 1/4 teaspoon asafoetida (hing)
  • 20 cloves garlic, finely chopped.
  • juice of 2 large lemons.
  • 3 tablespoons powdered sugar.
  • salt to taste.

For Decoration
  • Sev.
  • Fresh coconut.
  • Chopped coriander.
  • Soak the dal for at least 6 hours.
  • Leave 4 tablespoons of 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.
  • 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 a vessel and add the mustard seeds. When they stop popping, add the garlic, fry for a few seconds, add the 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.
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