Kodo Millet Dhokla

Ingredients

• kodo millet — 1 cup (printed as 'Millet' in the list; the method names kodo)
• split black gram dal (urad) — 1/2 cup
• curd — 2 tbsp
• salt (to taste)
• sugar — 1 tbsp
• turmeric powder — 1/2 tbsp
• chopped coriander — 1/2 tbsp
• chopped green chillies — 1-2
• oil — 1 tbsp (tempering)
• sesame seeds — 1 tbsp (tempering)
• mustard seeds — 1 tbsp (tempering)
• asafoetida (1 pinch (tempering))
• curry leaves — 1-2 (tempering)

Method

1. Soak the kodo millet and black gram dal together for about 6 hours or overnight, then grind them to a smooth batter.
2. Mix the curd and salt into the batter and leave it to ferment, from 4 hours to overnight.
3. Spoon the fermented batter into another bowl and stir in the sugar, turmeric, coriander and green chillies quickly.
4. Grease a dhokla tin well, pour in the batter and steam it for 5 to 7 minutes.
5. While it steams, heat the oil and add the asafoetida, mustard seeds, sesame seeds and curry leaves; let them crackle.
6. Cut the dhokla into squares, spoon the tempering over them and serve with mint or coriander chutney.