How to Make Dhokla

Dhokla is a very nice Indian food. Rather very well known Gujarati food. It is very nice in taste and low in fat. Rice and gram dal has to be used in this recipe. To make this more interesting I apply some tadka - tempering over it. In short it's a very delicious Gujarati farsan, which can be served as snack and break fast also. I think it's a good potion for kids lunch box also. So, enjoy this home made Dhokla recipe.
Preparation time - 10 minutes
Soaking time - 5 to 6 hours
Fermenting time - 6 to 7 hours
Cooking time - 12 to 15 minutes

Ingredients to make Dhokla:

2 cups rice

1 cup gram dal

2 table spoon sour curd

1 tea spoon fenugreek seeds

2 tea spoon crushed green chillies

1 tea spoon crushed ginger

Salt to taste

A pinch turmeric powder

1/2 tea spoon red chilli powder

1/2 tea spoon soda bi carb

Oil for greasing

For tadka - tempering:

2 table spoon oil
1 tea spoon mustard seeds
1 tea spoon sesame seeds
8 to 10 curry leaves
A pinch asafoetida

For garnishing:

Finely chopped coriander leaves

To serve with:

Green chutney

Tomato ketch up

Method to make Dhokla:

• Wash and soak rice and gram dal in separate container for 5 to 6 hours.
• Add fenugreek seeds to any one container to soak.
• After soaking drain out excess water and grind coarsely. 
• Add salt and sour curd to batter and keep a side covered at warm place for minimum 6 to 7 hours or till fermentation.
• After fermenting add green chillies, ginger and turmeric powder to better  Mix well. 
• Let the steamer come to boiling temp. Grease the steamer plate and put in hot steamer.
• Add soda bi carb to better and mix well. Pore the mixture in plate with a thin layer. Sprinkle some red chilli powder to it. 
• Steam for 10 to 12 minutes.
• When ready remove from steamer and let it cool at room temp.
• Mean while heat oil in a pan and add mustard seeds to it. When they crackles add asafoetida, sesame deeds and curry leaves. Spread the tempering over ready dhokla plate.
• Cut them in desire shape and size.
• Transfer dhoklas in serving plate and garnish with chopped coriander.
• Serve hot dhokla with tomato ketch up and green chutney.

Recipe by Naiya Sheth.