Green Peas Dhokla

 INGREDIENTS:

1. Green Peas 1 cup
2. Flattened Rice (Poha) 2-3 tbsp
3. Coriander Leaves, a handful
4. Green Chilis 2-3
5. Ginger Grated 1 tsp
6. Semolina 1 cup
7. Curd 1 cup (slightly sour)
8. Lemon Juice 1 tbsp
9. Salt to taste 
10. Sugar 1/2 tsp
11. Oil 1 tbsp
12. Mustard Seeds 1 tsp
13. Sesame Seeds 1 tsp
14. Green Chilis 1-2 slit
15. Coriander Leaves chopped
16. Grated Coconut 1 tbsp (for garnish)

METHOD:

Serving Size: 5-6

Rinse the poha and soak it for 3–4 minutes, or until it softens completely. Drain and keep aside. 

Grind the green peas, soaked poha, coriander leaves, green chilis, and ginger to a smooth paste. Add very little water if required.

Transfer the paste to a bowl. Add semolina, curd, lemon juice, salt, and sugar. Mix well to make a thick yet pourable batter.

Cover the bowl and keep it in a warm place for 8-10 hours or overnight.

Pour the batter into a greased plate and steam for 18-20 minutes on medium heat, or until a toothpick inserted comes out clean.

Let it rest for 5 minutes, then cut into pieces.

For tempering, heat oil in a pan and add mustard seeds. When they crackle, add sesame seeds, curry leaves, and green chilis. Pour the tempering over the dhokla. 

Garnish with coriander leaves and grated coconut. Serve warm with green chutney.