To make Dal-Chokha flour wipe and dry-grind toor dal, chana dal and rice to idli rawa consistency. The flour needs to be coarsely ground. You can also use store-bought Handvo flour.
In a bowl mix the dal-chokha and wheat flours and add salt and ajmo. Give it a good mix. Now add 2 tablespoons oil and mix well so that it holds itself.
In a pan take 2 teaspoons oil and add methi seeds and hing to crackle and then add buttermilk. Add some salt, haldi, minced ginger+chillies+garlic and stir to mix well. Keep the flame on medium and bring buttermilk to a boil.
Once it boils, remove 1/2 cup buttermilk.
Then add the flour mix, spread and add... using a rolling pin or back of a wooden spoon make holes so that the buttermilk rises to the top. Cover and steam. Remember to keep the flame on a medium.
Check after 5 minutes. The buttermilk would have thickened. Mix well, add 1/2 cup buttermilk and mix again. If needed add some warm water to make it soft.
Heat 3 tablespoons oil in a tadka pan, add the mustard seeds, til and chopped garlic. Once it crackles, add to the steaming flour.
Heat a tawa, place the pan of steaming flour over the hot tawa and continue to cook it over a very gentle flame. After 10-15 minutes prick to see if cooked. If the knife come out clean it's cooked.
Garnish with coriander leaves and serve hot with sweet-sour lemon pickle.
