Dhokla Recipe

• 3 cups Rice
• 1 cup Urad Dal
• ½ cup Sour Curd
• 2 tbsp Green Chili-Ginger Paste
• ½ tsp Sodium Bicarbonate
• ¼ tsp Asafoetida
• 1 tbsp Black Pepper Powder
• 1 cup Coconut (Grated)
• 1 cup Coriander Leaves (chopped)
• 3 tbsp Oil
• Salt to taste

• Soak the rice and dal separately for 4-6 hrs in plenty of water. Afterwards, grind them together.
• Add curd and hot water to the dal-rice mixture to get a thick batter like consistency.
• Allow it to ferment for at least 6 to 7 hours.
• Add sodium bicarbonate, asafoetida, chili-ginger paste and salt to the dhokla batter and mix well.
• Smear a bit of oil on a tray and pour the batter to fill upto half the height of tray. Sprinkle a little black pepper powder on top.
• Steam for about 10 minutes and then cut into square/ diamond shaped pieces.
• For tempering (tadka), heat 1 tsp oil in a pan and add mustard seeds to it.
• When seeds start spluttering, pour the tempering on the dhokla pieces.
• Garnish the dhokla with grated coconut and coriander leaves.
• Khatta Dhokla is ready to eat. Serve with green chutney.