For making this easy snack recipe, soak dal for 30 minutes and grind to a rough paste.
Beat curd, add baking soda, mix into dal. Leave aside for about 2 hours.
Now add grated carrot, half of the coconut and coriander leaves, chillies, ginger, turmeric powder, sugar and salt. Mix thoroughly.
Pour mixture in a well greased plate. Even out surface, sprinkle some oil on top, steam cook.
When cool, remove from cooked, cut into small squares, transfer onto a plate.
Heat oil, season with mustard seeds, pour onto dhokla. Garnish with the rest of the coriander leaves and grated coconut.
Serve as a snack with green chutney
