Wash imli. Boil with a little water till it is cooked, strain the water and keep aside.
Combine all the ingredients for dhokli and make a little stiff dough using water. Keep aside for at least 15 minutes to set.
Be ready with a glass of water. Heat oil in a pan. Add ajwain, curry leaves, green chillies, asafoetida and turmeric. Add sesame seeds and quickly add water. Add dhanajeera powder, imli water, chilli powder, salt (consider the salt in Dal) and jaggery. Bring it to a boil
Add Dal and ginger. We are looking for the watery consistency as shown in the picture, so add more water if required. Bring it to a boil. Adjust seasoning. The taste of all spices should be outstanding and the balance of imli and jaggery should be perfect.
Pinch out a small portion of dough and roll very thin dhokli. Cut pieces and add in the boiling dal mixture. Do the same the rest. Ensure that you do not over crowd Dal with dhokli. Be aware that it is going to evaporate some water in the cooking process. You may add more (hot)water if required.
Cover the pan and cook on slow heat until all dhokli are cooked (dhokli look slightly puffed due to sogginess, they can be cut through easily, they look lighter in colour). Ensure that you have enough amount of dal curry around dhokli and the curry is reasonably thick (too thick will dry the dhokli). See the consistancy in the picture below. Add hot water and bring to a boil if dhokli looks dry. Season it with coriendar leaves and serve immediately.
