ACK 8.6: Dokla

Wash the dal and soak it for at least 4 hours. Drain it. Put it in a blender or food processor with the yogurt and water. Blend until smooth and let it stand at least 6 hours in a warm place, covered.

Find a pot into which you can fit an 8-inch (20 cm) round cakepan. You will need some sort of ring to keep the cakepan off the bottom. Its center should have an opening wide enough to allow steam to reach the bottom of the pan. Put about 2 inches (5 cm) of water in the pot and bring to a boil.

Grind the fresh chillies into a paste with a little water and add to the batter. Then add the ginger, turmeric, salt, lemon juice, melted ghee, and baking powder. Mix well. Grease the cakepan with a little butter or ghee and pour in the batter. Cover the pot tightly and steam the dokla for 20-25 minutes or until springy to the touch.

To prepare a topping, heat the 2 tablespoons of ghee in a small pan and fry the mustard seeds, the sesame seeds, 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 grated coconut and coriander leaves.

When cool, cut into 3-inch (7.5 cm) rectangles or diamonds and carefully remove them from the pan. Serve with coconut chutney.