Rice			1 cup
	 Black Gram 		¼ cup(skinless)
	 Yogurt			¼ cup
	 Warm Water		1 ½ cup
	 Salt 			to taste
	 Ginger			1-inch
    	 Green Chillies		4
     	 Soda bi-carbonate      ½ tsp
     	 Lemon Juice		1 tbsp.
	 Oil			2 tbsp.
     	 Coriander Leaves	2 tbsp.
     	 Green Chillies		Enough

	

• 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 tsp.(baking soda) soda bi-carbonate, half tsp oil and half tsp 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.
• For tempering:Heat oil and put mustard seeds and hlaved green chillies. Temper the Dhokla.
• Sprinkle some finely chopped coriander leaves and serve hot with green coconut chutney.
  Tip: You can also put crushed peppercorn or red chilli powder over the dhokla. It is best enjoyed with ghee if desired.

Jump to: Top of Page.