Soaking time: 5-6 hours
Preparation time: 5 minutes
Fermenting time: 8 hours
Cooking time: 30 minutes
- 1 cup rice (washed and drained)
- 1/2 cup urad dal (washed and drained)
- 2 teaspoons green chilli paste
- 1 teaspoon ginger paste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon baking soda (Eno)
- 2 teaspoons oil for topping
- 4 tablespoons fresh coriander leaves, chopped
- 1 teaspoon methi/ fenugreek Dana
- 2 green chillis slit and cut 1 1/2" long
- 1 cup sour yogurt
- Salt to taste
- 1 teaspoon mustard seeds
- Pinch hing/ asafoetida
- Soak the dal and rice separately. Add methi dana in both the bowls of dal and rice. Keep aside for 5-6 hours. Drain well and blend in a mixer using water and sour yogurt until it is a smooth consistency.
- Transfer the mixture into a deep bowl, add salt and mix well.
- Cover it with a lid and keep aside to ferment in a warm place for at least 8 hours. After fermentation, mix the batter well and add the green chili paste, ginger paste and baking soda, Mix well.
- Divide the batter into 4 equal portions. Pour a portion of the batter into a greased 7" thali and shake the thali clockwise to spread it in an even layer.
- Sprinkle red chilli powder on a batter. Steam in a steamer for 8-10 minutes until the dhoklas are cooked.
- Repeat steps 4-5 to make more three more thalis. Note: If you have a four thali stand then use that to make it easier since you may make all four thali together.
- In a small kadai, heat the oil and add mustard seeds. When they start to crackle, add hing and the slit green chili. Pour the mix on all four thalis of dhokla. Garnish with fresh coriander leaves.
- Cool slightly and cut into square or diamond shaped equal pieces using a knife.
- Serve immediately with green chutney (Recipe).