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| jdtech |
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Joined: 22 Oct 2006
Posts: 75
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Ingredients:
1/2 cup dry Green Peas
3/4 cup Chana Dal
1/2 tablespoon Mustard Seeds
Juice of one Lime
Pinch of Asafetida
3 Green Chillies
1.5 cm Ginger
1 tablespoon of grated Coconut
1 tablespoon of salt
3/4 tablespoon Baking Soda
1 tablespoon Cooking Oil
1/4 cup Water
Chopped Coriander Leaves
PREPARATION:
Soak dry peas and channa dal separately in plenty of water overnight. The next morning, wash both well.
METHOD:
Place peas, dal and water in a food processor or lequefier and blend until smooth.
Add chillies, ginger, salt, soda and lime juice, and blend until mixed thoroughly.
Pour the mixture into a greased thali or shallow cake pan, make sure mixture does not come more than three quarters of the way upon the pan.
Place the pan / thali in a steamer. Cover and steam for 20 minutes. Remove and set aside for 5 minutes. Insert a skewer to test for doneness. 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 asafetida. Heat for another 4-5 seconds and pour over the cut dhoklas. Garnish each dhokla with grated coconut and coriander leaves. |
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