1cupLentil of your choiceI prefer to use Tuvar or Chana or moong dal
2cupsSpinach
½cupCurdPlain Yogurt
2tbspoil
Ginger-1/2inch piece
Green chillies-2-3
Salt- to taste
Baking soda-1/2tsp
Lemon juice-1tbsp
Oil- for brushing
For tempering:
Oil-1tbsp
Mustard seeds-1tsp
White sesame seeds-2tsp
Split green chillies-2use only if you are a spice lover
A sprig of curry leaves
For garnishing:
Chopped fresh cilantro/coriander
Instructions
Wash and soak lentils for atleast 5-6hours. After soaking time rinse again and drain thoroughly.
Combine soaked and drained dal with ginger, spinach, chillies, curd, oil and grind to a semi coarse paste (add a little water at a time while blending)
Meanwhile heat little water in a large pan.
Once the batter is ready, add salt, baking soda, lemon juice mix well and set aside for 5-10 minutes
Grease the 7 or 8” vessel or cake pan, pour the batter and place the pan in the pan- steam cook for 12-15 minutes /until the tooth pick inserted comes out clear.
For tempering:
Heat oil in a small pan add mustard seeds as it crackle, add sesame seeds saute for few seconds.
Add the green chillies. curry leaves and saute on a medium flame for few more seconds.
Pour the tempering over the prepared dhoklas and spread it evenly on top.