Combine the chola dal, spinach, fenugreek leaves, dill leaves and ginger-green chilli paste and blend in a mixer to a smooth paste, using enough water.
Add the asafoetida and salt and mix well.
Just before steaming, sprinkle the fruit salt over it.
When the bubbles form, mix gently and pour spoonfuls of the batter immediately into greased muffin moulds.
Steam for 15 to 20 minutes or till the dhoklas are cooked.
Cool slightly and demould.
Serve immediately garnished with coriander.
Recipe Notes
Always use your hands while mixing the batter to break the lumps.