Dokla

• Channa dal, cleaned – 1 cup

• Yogurt – 1/3 cup

• Warm water – 1/2 cup

• Chilies, minced – 2 fresh

• Grated fresh ginger – 1 tbsp

• Turmeric – 1/4 tsp

• Salt – 1 tsp

• Lemon juice – 1 tsp

• Melted ghee – 1 1/2 tsp

• Baking powder – 1 tsp

• Ghee – 2 tbsp

• Black mustard seeds – 1 tbsp

• Sesame seeds – 2 tbsp

• Asafoetida – 1 pinch

• Grated fresh coconut – 5 tbsp

• Chopped fresh coriander leaves – 4 tbsp

1. Wash the dal and soak it for at least 4 hours. Drain it. Grind it with a little of the water into a paste and add the yogurt to make a nice batter.

Or blend it with the yogurt and water in a blender or food processor into a batter. Let it stand at least 6 hours or overnight in a warm place, covered.

2. Add the chilies, ginger, turmeric, salt, lemon juice, melted ghee, and baking powder. Mix well. Grease a baking pan with a little butter or ghee and pour in the batter about 1 inch thick.

3. Bake the dokla at 350 degrees F for about 25-30 minutes or until browning on the edges and cracks arerming on top and the center springs back when touched.

4. To prepare a topping, heat the 2 tablespoons of ghee in a small pan and fry the mustard seeds, the sesame seeds, coconut, and a pinch of asafoetida. When the mustard seeds finish popping, spread these seasonings over the top of the dokla and then sprinkle over it the coriander leaves.