- 1 cup chola dal (split cow peas)
- 3/4 cup chopped spinach
- 3/4 cup chopped fenugreek (methi) leaves
- 1 tbsp oil
- 1 tsp ginger-green chilli paste
- 1/2 tsp asafoetida (hing)
- 1 tsp fruit salt
- salt to taste
- 1/4 tsp oil for greasing
Method:Clean, wash, and at least 6 hours, add enough water to soak into the mantle. Drain and keep aside.
Blend in a mixer, add water as necessary to a smooth paste (about cup ¾).
Spinach, fenugreek, oil, ginger - green chilli paste, asafoetida and salt and mix well.
Just before steaming, sprinkle the fruit salt and add 2 teaspoons of water.
When bubbles form, gently mix.
Divide batter into 2 equal portions and each portion of batter immediately pour into a greased 175 mm. (7 ") diameter plate and spread an even layer of the plate to move clockwise.
For 10 minutes or until dhoklas are cooked in steam.
Cool slightly and cut into equal pieces.
Repeat with remaining batter to make 1 more tray. Serve immediately.
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