PREPARATION

1. In a mixing bowl, add 250 grams oats flour, 100 grams semolina, 1 teaspoon salt, 250 grams curd and mix it well.
2. Then, add 350 milliliters water and mix it well to make a thick batter.
3. Rest the batter for 10 - 15 minutes.
4. Now, add 130 grams spinach and mix it well.
5. Add 1/2 teaspoon fruit salt, 20 milliliters water and mix it well.
6. Pour the batter into the steamer dish.
7. Place it on a steamer.
8. Steamer for 10 - 15 minutes.
9. Remove it from steamer and cut it into pices.
10. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds, 10 - 15 curry leaves, 5 green chili and stir for 2 - 3 minutes on medium heat.
11. Pour the tempering over the dhokla.
12. In a blender, add 15 grams coriander, 6 garlic cloves, 2 tablespoons green chili, 40 grams coconut, 1/2 teaspoon salt and blend it into a smooth puree.
13. Transfer this into a bowl, add 2 tablespoons lemon juice and mix it well.
14. Serve dhokla with prepared coriander chutney.

Sprout Dhokla

Servings - 2 - 3

INGREDIENTS
Sprout mung beans - 135 grams
Spinach - 45 grams
Green chili - 3
Water - 60 milliliters
Salt - 1 teaspoon
Gram flour - 2 tablespoons
Water - 30 milliliters
Fruit salt - 1 teaspoon
Water - 2 teaspoons
Oil - for greasing
Oil - 1 tablespoon
Sesame seeds - 1 teaspoon
Asafoetida - 1/2 teaspoon
Curry leaves - 3 - 4
Green chili - 1 teaspoon