Soak rice and split black lentils separately for 4-5 hours.
Then grind the rice a little coarsely and the lentils finely.
Mix in salt, soda bi-carb and 3/4 cup water. Keep aside.
Grind the peas, green chillies and ginger finely.
Heat a little oil and cook peas on low flame after adding salt and sugar.
Grind the gram and yellow lentils finely.
Add salt, turmeric powder, 1/2 tsp soda bi-carb, juice of 1 lemon and mix.
In a vessel put a layer of the gram-yellow lentils mixture.
It should be 1/2" high. Steam gently for 5-7 minutes.
Add a layer of peas on top and then the rice-split black lentils layer.
Steam gently till ready. When cool, cut into pieces.
Fry mustard seeds and curry leaves in a little oil, add to the dhoklas.
Add chopped coriander and grated coconut before serving.
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