PREPARATION

1. In mixing bowl, add 250 grams split bengal gram, 700 milliliters water and soak for 4 - 5 hours.

2. Now, in a blender, add soaked split bengal gram, 1 teaspoon green chili, 100 milliliters water and blend it to a smooth paste.

3. Then, in a another mixing bowl, add blended mixture, 40 grams fenugreek leaves, 80 grams spinach, 1/2 teaspoon asafoetida, 1/2 teaspoon turmeric, 40 grams curd, 1 teaspoon salt, 50 milliliters water and mix it well

to combine.

4. Rest for 1 hour.

5. Then, add 1 teaspoon fruit salt, 1 teaspoon water and mix it well.

6. Grease the steamer dish with oil.

7. Pour the mixture into it.

8. Place it on a steamer. Steam for 10 - 12 minutes or until done.

9. Heat 2 teaspoons oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon green chili, 1/4 teaspoon asafoetida and saute for 2 - 3 minutes.

10. Pour this tempering over the dhokla, and cut it in to square shaped pieces.

11. Serve immediately.