| • | Blend the green peas, green chillies and ginger in a mixer into a smooth paste without water.
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| • | Take besan in a big vessel. Put salt, sugar, lemon juice and rawa in it.
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| • | Mix well the entire mixture with a spoon.
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| • | Now add the green peas paste into this mixture.
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| • | Add 1/3 cup of water (use the same cup to measure water that you used for besan).
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| • | Add eno/fruit salt into the mixture and mix well.
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| • | Oil the dish which will be used to steam the mixture.
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| • | Evenly spread the mixture into the oiled dish.
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| • | Steam the mixture for around 10 minutes.
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| • | Cut the steamed cake into triangle shapes and put the pieces in a plate.
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| • | Heat oil in a pan and add curry leaves, sesame seeds, mustard seeds and asafoetida.
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| • | Fry for a while and immediately put this mixture over the green dhoklas.
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| • | Serve hot with tomato ketchup and green chutney. |
