Soke daals and rice separately for 3 to 4 hr

Now grind them to fine paste and mix them in one big vessel and keep it for fermatation for 6 to 7 hrs appox.

Once fermanted take small amount in one vessel add in salt, haldi, adark mirchi and makr fine batter.

If u wish u can add baking soda at this stage (i did not add as my batter was fermanted very well).

Now take greased plate pour in the batter and steam it for 5 to 10 mins.

Cool it and cut them to small pcs.

Take oil in kadai add in rai and curry pata and til once they are done add in dhoklas and cook till the sides are brown. Granish with corianders

Serve with tea, coffee or penutoil and lausn ki chutney.