Step 1

firstly, in a large bowl take 1 cup chana dal and ¼ cup rice.

Step 2

soak in enough water for 4 hours.

Step 3

drain off the water and transfer to the mixi.

Step 4

add 1 inch ginger, 2 chilli and blend to a coarse paste.

Step 5

transfer the chana dal - rice batter to a large bowl.

Step 6

further add ¼ cup curd, ¼ tsp turmeric, ½ tsp salt and ½ cup water.

Step 7

mix well forming a smooth consistency batter.

Step 8

cover and ferment for 8 hours or until the batter is well fermented.

Step 9

now add ½ tsp eno and mix gently until the batter turns frothy.

Step 10

transfer the batter to a greased pan.

Step 11

and steam for 25 minutes on medium flame.

Step 12

cool completely and cut dhokla into pieces.

Step 13

in a pan heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 tsp sesame, pinch hing, 2 chilli and few curry leaves.

Step 14

add ¼ cup water, 1 tsp sugar, ¼ tsp salt and 1 tsp lemon juice.

Step 15

mix and get the water to a boil.

Step 16

pour the tempering over dhokla.

Step 17

garnish with 2 tbsp coconut and 2 tbsp coriander.

Step 18

finally, enjoy dal dhokla with green chutney.