Chawli Methi Dhokla

Preparation Time: 4 mins
Cooking Time: 15 mins
Makes 6 to 8 servings
Ingredients

• 1 cup chola dal (split cow peas)
• 1/2 cup chopped fenugreek (methi) leaves
• 1/2 cup chopped spinach
• 3 green chillies
• 1/4 tsp asafoetida (hing)
• 2 tbsp curds (dahi)
• 1/4 tsp turmeric powder (haldi)
• 2 tsp oil
• 1 tsp fruit salt

For The Tempering

• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp cumin seeds (jeera)
• 1 slit green chilli , chopped
• 1 tsp oil

For The Garnish

• grated coconut

Method

1. Soak the dal for 4 hours.
2. Grind the soaked dal with the green chillies, adding a little water.
3. Add the methi, spinach, hing, turmeric, curds, oil and salt and mix well.
4. When you wish to steam the dhoklas add the fruit salt to the batter, sprinkle a little water over it and mix gently.
5. Pour into a greased 175 (7") thali and steam for 7 to10 minutes.
6. Allow it to cool for a few minutes.
7. Prepare the tempering by heating the oil; add the rai and allow to crackle.
8. Add the jeera and hing and remove from the flame. Pour a teaspoon of
9. Water into the oil once it has cooled and pour the tempering over the dhoklas.
10. Cut into squares, garnish with the coconut and serve hot with green chutney.