1/4-cup green peas 2 cups grams dal flour
1/4-cup cream of wheat 4 green chilies
1 small piece 1-cup cilantro leaves
1 tbsp. Sugar Salt
1/2-tsp. Citric acid 1-2 drops green color
1 tsp. Eno salt
For the baghar:
1/2-tsp. Mustard seeds 1/2-tsp. Cumin seeds
1/2-tsp. Sesame seeds Curry leaves
Shift grams dal flour. Mix grams dal flour, cream of wheat, sugar, salt and citric acid.
Grind peas, green chilies, cilantro leaves to paste. Mix it with grams dal flour and make a batter. Cover and leave for 2-3 hours.
Mix eno salt and stir for 5 minutes. In a pot take water and boil and put a ring. Grease a plate and pour the batter. Steam it for 15 minutes. Cut them into pieces.
In a pan, heat oil. Add mustard seeds and when they crackle put cumin seeds and curry leaves. Put sesame seeds after 1 minute.
Add 1-cup water and pour on the dhokla.
Serve with chutney and sauce.