Wash and soak rice and udal dal for about 4-5 hours, remove the water and grind them in a grinder to a thick batter (batter consistency should not be much watery or too thik). Add yogurt, ginger, chilli while grinding. You can use the whole 2 inch of ginger and around 4-5 green chilis and grind them or you can remove the batter and add the grated ginger, chilli.

Remove the batter and keep it in a warm place like oven or any kitchen cabinet where it can get fermented overnight or for for minimum 5-6 hours.

Once the batter is fermented add baking soda or eno, salt to taste, sugar (optional) a tsp of oil for soft dhoklas. Mix nicely.

Keep the steamer or a kadhai add around 2 glasses of water.

Keep the stand on which you will be placing the dhokla thali.

Grease a thali with little oil, add dhokla batter, sprinkle some red chilli powder, coriander cumin powder, black pepper powder and put the thali to steam for around 10-15 minutes.

Remember the first thali always take a while as the water is still getting warmer so patience will help a lot :)

Check in between by instering a tooth pick. If it comes out clean your dhoklas are done. If not wait for few more minutes.

Remove the thali, cut the dhoklas into diamond or square pieces and serve with oil, methiya masala and chutney.