 | Place peas, dal and water in a food processor or liquefier and blend until
smooth. Add chillies, ginger, salt, soda and lime juice and blend until mixed throughly. |
| Pour the mixture into a greased thali or shallow cake pan, making sure mixture
does not come more than three quarters of the way upin the pan. |
| Place the thali/cake pan in a steamer. |
| Cover and steam for 20 minutes. Remove from steamer and set aside for 5 minutes. |
| Insert a skewer to test for doneness. Cut into squares and arrange on a plate.
Heat oil in a small saucepan and add mustard seeds. |
| When seeds start to splutter, add the asafedita. Heat for another 2-3 seconds,
pour over the cut dhoklas. Garnish each dhokla with grated cocunut and coriander leaves.
Yield: 16-18 squares. |
