Dhoklas - Marina

Recipe by Marina Lasrado

Ingredients:
2 cups channa dal
3/4 cup urad dal
1/2 cup raw rice
1 cup yogurt
1/2 cup water (depends on consistency of yogurt)
2 green chillies
1" ginger
2-3 cloves garlic (optional)
1 heaped tbsp Eno (fruit salt) / soda bicarbonate
1/4 tsp turmeric powder
salt

For tempering
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp sesame seeds (til)
1 green chilli (chopped)

For garnish
1/4 cup grated coconut (optional)
1/4 cup coriander leaves

Steps:
For the batter

1. Soak the channa dal, urad dal and raw rice for 2-3 hours.
2. Grind the soaked channa dal, urad dal, raw rice, green chillies, ginger, garlic, yogurt and water into a coarse paste.
3. Keep to ferment for 6-7 hours, preferably overnight.

To cook:

1. Heat water in a steamer. Grease the vessel in which you will pour the batter with a little oil. Add salt, turmeric powder and Eno to the batter and mix well.
2. Pour the batter into the greased vessel and steam immediately for about 15-20 minutes.
3. To check if its done, insert a toothpick. If it comes out clean, the dhoklas are steamed. Allow it to cool.
   
   
4. For the tempering, heat oil in a tadka pan. 
5. Add mustard seeds. Once they crackle, add green chilli and let it fry.
6. Add the sesame seeds and once they crackle, turn off the flame and move the pan from the heat. Immediately add 1/4 cup water to the tempering.
7. Unmould the dhoklas from the vessel by running a knife around the edges and place on a serving dish.
8. Cut it in to pieces of desired size.
9. Pour the tempering water over the steamed dhoklas.
10. Garnish with coconut and coriander leaves.
11. ENJOY!