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1 cup Rice
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¼ cup Black Gram (Urad Dal) (skinless)
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1 (1-inch piece) Ginger (Adrak)
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4 Green Chillies (Hari Mirch)
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½ tsp. Soda Bicarbonate (Baking Soda)
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Salt (to taste)
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¼ cup
Plain Yogurt
-
Hari Chutney
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1 tbsp. Lemon Juice (Nimbu Arakh)
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2 tbsp. Cooking Oil
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1 ½ cups Warm Water
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2 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
- Dry roast the rice and the dal on medium heat for 4-5 minutes. Cool and grind into a semi-coarse powder.
- Put the powder in a bowl. Add
plain 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 8-10 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 ¼ teaspoon soda bicarbonate, ½ teaspoon oil and ½ teaspoon 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 8-10 minutes. Check with a knife. If the knife comes out clean, it is cooked.
- Sprinkle some coriander/cilantro leaves and serve hot with
Hari 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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