Carrot Dhokla Recipe

Ingredients:
Carrots - 2 cups, grated
Chana Dal - 1/2 cup
Coconut - 2 tsp, grated
Coriander Leaves - 2 tblsp, chopped
Green Chillies - 3, minced
Ginger - 1/2 inch piece, minced
Baking Soda - 1/4 tsp
Sour Curd - 2 tblsp
Turmeric Powder - 1/4 tsp
Sugar - a pinch
Salt to taste
Oil - 2 tblsp
Mustard Seeds - 1 tsp

Method:
1. Soak dal for 30 minutes and grind to a rough paste.
2. Beat curds, add baking soda, mix into dal. Leave aside for about 2 hours.
3. To ground dal add carrots, half of the coconut and coriander leaves, chillies, ginger, turmeric powder, sugar and salt. Mix thoroughly.
4. Pour mixture in a well greased plate. Even out surface, sprinkle some oil on top, steam cook.
5. When cool, remove from cooked, cut into small squares, transfer onto a plate.
6. Heat oil, season with mustard seeds, pour onto dhokla. Garnish with the rest of the coriander leaves and coconut.
7. Serve as a snack.