Prep Time : 30 mins
Cooking Time :15 mins
Serve : 4
Chana dal / bengal gram - 450 gms
Turmeric powder - 1/2 tsp
Chopped green chilly - 1 - 2
Ginger - 1 inch stick
Baking soda - 1 tsp
Sugar powder - 3 tsp
Lemon juice - 2 tsp
Mustard oil - 4 tsp
Black mustard seeds - 2 tsp
Crushed garlic clove - 2 - 4
Asafoetida / hing - a pinch
Salt - to taste
Chopped coriander leaves - 1 tsp
Soak bengal gram / chana dal for 4 - 6 hours and strain it.
In a blender add bengal gram / chana dal,green chilly and ginger and blend it.
Take a large bowl add bengal gram paste,baking soda,salt,turmeric powder and keep aside for 4 - 5 hours.
Pour the mixture on a greased plate and steamed for 10 - 15 mins
Sprinkle sugar powder,salt and pour the lemon juice over it.
Heat oil in a pan
Add asafoetida / hing and black mustard seeds.
Once it gets crackled pour it over on the dhokla and cut into cubes.
Garnish with coriander leaves.
Enjoy hot with coconut chutney.