The famous Gujrati Dhokla

	 Rice			1 cup
	 Black Gram 		 cup(skinless)
	 Yogurt			 cup
	 Warm Water		1  cup
	 Salt 			to taste
	 Ginger			1-inch
    	 Green Chillies		4
     	 Soda bi-carbonate       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.

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