|Rice||2 Cup (32 tbs)|
|Black gram||1⁄2 Cup (8 tbs) (Skinless Urad Dal)|
|Yogurt||1⁄2 Cup (8 tbs)|
|Warm water||3 Cup (48 tbs)|
|Soda bicarbonate||1 Teaspoon (baking soda)|
|Bicarbonate of soda||1 Teaspoon (Baking Soda)|
|Lemon juice||2 Tablespoon|
|Coriander leaves||3 Tablespoon|
Point1-Roast the rice and the dal on medium heat for 7-8 minutes. Allow it to cool and then grind into a semi-coarse powder.
Point2-Put the powder in a bowl. Add yoghurt (little sour) and warm water into the bowl.
Point3-Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
Point4-Add salt and let it ferment for 10-11 hours. Make a paste of ginger and green chillies.
Point5-Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a thali. Boil water in the steamer/boiler.
Point6-Pour half of the batter in another vessel.
Point7-In a small bowl, add one-fourth-tspn soda bi-carbonate, half tspn oil and half tspn lemon juice.
Point8-Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.
Point9-Pour this onto the greased platter and keep it in the steamer to steam for 10-12 minutes. Check with a knife. If the knife comes out clean, it is cooked.
Point10-Sprinkle some finely chopped coriander leaves and serve hot with green chutney.