Mix together flour, salt, oil and water to make a tight dough.
Knead well to make the dough soft and pliable. ...
Wrap it in a moist cloth and set aside for 30 mins.
Divide the dough to 8 parts. ...
Flour the rolling area. ...
Apply ghee all over and fold ? part of it and then apply the ghee to the folded part as well.
Seive the whole wheat flour with salt. ...
Add little water at a time and knead well to form a dough. ...
Divide the dough into small or medium pieces about 12-14.
Make into medium sized or slightly small balls and roll out into small circles.
Heat oil in a deep frying pan or kadai.
Wash and soak broken wheat and moong dal together for 30 mins.
Heat ghee in a pressure cooker, saute cumin until it sizzles, fry ginger until it turns fragrant.
Add tomatoes, salt, turmeric. ...
Add veggies and saute for 2 to 3 mins.
Drain water completely from dal and broken wheat.
In a sauce pan add Dalia and butter or ghee and roast it on medium low heat for 4 to 5 minutes or till it become light brown and gives roasted aroma.
Add water and mix with roasted Dalia. Partially cover the pan because once dalia start boiling forth builds up and it will start coming out of the sauce pan. Let it cook for 10 to 12 minutes or until Dalia become tender and water is absorbed.
Add milk and crushed cardamoms and mix and let it cook uncovered until it reaches to desired consistency.
Add sugar,sliced almonds, chopped walnuts and raisins and simmer for few minutes, turn the stove off.
If you are not serving Dalia immediately then cover the sauce pan and leave it. As Dalia cools down it become thicker in consistency, add some milk to the desired consistency and heat the Dalia then serve it.
Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease a thali.
In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
Serve, garnished with chopped coriander leaves and scraped coconut.