Dhokla Bahar

Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 6 servings
Ingredients

• 2 1/4 cups khatta dhokla
• 2 1/4 cups green dhoklas
• 2 tsp mustard seeds ( rai / sarson)
• 2 tsp sesame seeds (til)
• 2 pinches asafoetida (hing)
• 2 green chillies , chopped
• 4 tbsp oil

For The Coconut Sauce

• 1 coconut
• 1 tsp levelled , cornflour
• 1/2 tsp cumin seeds (jeera)
• 2 curry leaves (kadi patta)
• 2 green chillies , slit green chillies
• 1 tsp lemon juice
• 1/2 tsp sugar
• 1 tbsp ghee
• salt to taste

Method
For the coconut sauce

1. Grate the coconut. Add 2 teacups of water to the grated coconut and blend in a mixer. Strain and take out coconut milk. Add the cornflour and mix well.
2. Heat the ghee and fry the cumin seeds until they begin to crackle. Add the curry leaves and green chillies and fry again for a few seconds.
3. Add the coconut milk and boil for 4 to 5 minutes.
4. Add the lemon juice, sugar and salt.

How to proceed

1. Heat the oil on a tava and fry the mustard and sesame seeds for 1/2 minute.
2. Add the asafoetida and green chillies and fry again for a few seconds.
3. Add the dhoklas and cook for a few minutes.
4. Keep the dhoklas on the side. Fill the centre of the tava with coconut sauce.
5. Serve hot.