Preperation Time 30 Minutes
1 cup of rice
¼ cup of black gram skinless (urad dal)
¼ cup of yogurt
1 ½ cup of warm water
Salt to taste
1 one-inch piece ginger
4 green chillies
½ tspn of soda bi-carbonate (baking soda)
1 tblspn of lemon juice
2 tblspns of oil
2 tblspns of coriander leaves
- Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a semi-coarse powder.
- Put the powder in a bowl. Add yogurt which should be a little sour and to this add warm water. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
- Add salt and let it ferment for eight to ten hours. Make a paste of ginger and green chillies. Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a thali. Boil water in the steamer/boiler.
- Pour half of the batter in another vessel. In a small bowl, add one-fourth tspn soda bi-carbonate, half tspn oil and half tspn lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.
- Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked.
- Sprinkle some finely chopped coriander leaves and serve hot with green chutney.
Chef’s Tip: You can also put crushed peppercorn or red chilli powder over the dhokla. It is best enjoyed with ghee if desired.