For the preparation:
Soak the lentils in water for at least 2 hrs and blend with the yoghurt, to form the consistency of pancake batter. Mix in the sugar and leave in a warm place to ferment overnight.
In another bowl mix in the soda bi-carb with oil and leave in a cool place.
Mix in the remaining ingredients for the batter after it is fermented.
Grease a mould or other suitable vessel and place in a steamer.
Add the soda bicarb to the batter and mix well till light and fluffy. Immediately pour into the prepared vessel.
Cover and steam for 20 minutes.
Remove, cool and cut into cubes.
Heat oil in a pan and add the mustard seeds, when crackling add the rest of the tempering ingredients
Pour over the dhokla cubes.
Garnish by sprinkling grated coconut and coriander leaves.
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Key Ingredients: yogurt, sugar, salt, mustard seeds, asafoetida, lemon juice, green chillies, coriander leaves, turmeric, ginger, baking soda, Bengal Gram (Split), coconut, red chilli