In a bowl - take all the lentils and dal- wash with water and soak it for 4 hours.
After 4 hours- rinse extra water,add 2-3 tbsp sour curd and grind it into thick fine batter.(do not add water as later on spinach puree will be added.),let it ferment for 6-7 hours.
Add spinach puree, grated ginger, salt,crushed black pepper and mix it well.
Separate little batter-add 1/4 tsp eno, mix it quickly and spread it into greased tray and steam it on medium flame for 15-20 minutes.
After 20 minutes dhokla will be ready- take it out, let it cool down and then cut it into small squares.
In a kadai heat oil- add mustard,sesame, curry leaves, asafoetida, green chilli- cook it for few seconds,add dhokla pieces into it and mix them well.
Serve it with tomato ketchup or green chutney.
