Wash both daals separately and soak for at least 8 hours. Change water a couple of times and strain into a large sieve.

Grind the daals separately in a liquidiser adding the rest of the batter ingredients. Add just enough water to produce a thick and grainy batter. To give a more intense flavour you can use the buttermilk liquid left over from making paneer.

Mix all ingredients in a large container and leave aside at room temperature for about 12-16 hours. The fermented batter will increase in volume.

Take around 200mls of batter and add one tsp of eno granules or half tsp of sodium bicarbonate. Whisk until the batter is one and a half times the original volume.

Cook the dhokras an hour before dinner. Prepare either the special dhokra steamer or the heavy bottom pan used as a steamer(pressure cooker) by heating up the water at the bottom.

Smear oil at the bottom of all the dhokra plates.

Allowing two ladels per plate, quickly transfer the batter into the prepared plates.

Sprinkle the ground pepper and paprika on the top.

Assemble the dhokra unit and place inside the steamer, ensuring that the water at the bottom is bubbling vigorously. Close and turn the heat to medium and steam for 20 minutes. If using the pressure cooker as the steamer pot, use either an ordinary tight-fitting lid or turn your cooker setting to steamer if available.

Turn off the heat and leave vessel unopened for 10 minutes. The dhokras should be soft and fluffy. Carefully remove the stand and ease out the plates.

When cooler sprinkle the desiccated coconut on the plate(s)

Heat the oil in a small pan. When hot, add the mustard, sesame and then the asafoetida. Divide this spattering vaghaar between the plates, such that a thin layer of oil together with an even spread of mustard and sesame is visible.

Sprinkle chopped green coriander.

Score the plates into little squares and remove using a flat spatula.

Repeat the whole process until all the batter is cooked.