Rinse the dal and soak for at least 4 hours. Drain on it and grind together with the yogurt and water in a hand blender. Stand in a warm place for at least 6 hours. Find a saucepan in which fits a round cake pan with a diameter of 20 cm. You will need to install some sort of ring to hold the cake pan away from the bottom of the pot. The ring opening should be wide enough to allow steam from the bottom of the pot to reach the cake pan unimpeded. Fill the saucepan with 5 cm of water and let the water bubble up. Grind the fresh chilies with a little water to a paste and mix it together with the salt, ginger, turmeric, juice of a lemon, the melted ghee as well as the baking powder in detail with the dal paste. Grease the cake pan with a little ghee or butter and pour in the batter. Cover the cooking pot well and steam the dokla for 20-25 min until it springs back elastically when gently pressed. Garnish: Heat the 2 tbsp ghee in a small saucepan and pour in the mustard seeds, sesame seeds and a pinch of asafoetida. When the mustard seeds stop popping, dump the herb mixture over the dokla and sprinkle the shredded coconut and cilantro leaves on top. Cut the cooled dokla into 7, 5 cm long lozenges or rectangles and gently lift out of the cake pan. Serve with coconut chutney.
Soaking time: at least 4 hours
Standing time dough: at least 6 hours
Our tip: It is best to use
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