White Dhokla

Name: White Dhokla
Cuisine: American
Ingredients: 1/2 cup rice; 1/2 cup split black gram; 1/2 cup yoghurt (curd); 1 tsp baking soda; 1 tsp green chilli, ginger and garlic paste; to taste Salt; 2-3 tsp oil; 1 tsp mustard seeds; 1 tsp sesame seeds; As required Chopped coriander; As per Taste Red chilli powder

Dipali Amin @cook_12176446

#goldenapron
Post_16

Dipali Amin @cook_12176446

#goldenapron
Post_16

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Ingredients

1/2 cuprice
1/2 cupsplit black gram
1/2 cupyoghurt (curd)
1 tspbaking soda
1 tspgreen chilli, ginger and garlic paste
to tasteSalt
2-3 tspoil
1 tspmustard seeds
1 tspsesame seeds
As requiredChopped coriander
As per TasteRed chilli powder

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Steps

1

To prepare this delicious snack recipe, soak half cup rice and dhuli urad dal together in water for about 4 hours and then drain it
2

In a grinder jar, add the the soaked rice and dhuli urad dal together with a half cup of water and grind to a smooth and thick batter. Now transfer this batter into a bowl.
3

Next, add yoghurt to this batter and whisk well, and then cover the bowl with a lid. Keep this covered bowl in a warm place to ferment overnight. To this fermented batter, add some baking soda, ginger-green chilli paste along with salt, and mix the batter thoroughly. At last, add a tablespoon of oil and mix once again.
4

Now, depending upon the size of your streamer, heat sufficient water in it. Then grease 2 round steel dhokla plates and pour the prepared fermented batter equally into the plates. Sprinkle red chilli powder. Carefully place the plates in the steamer. Cover and steam for 8 to 10 minutes. Remove from the steamer and set it aside.
5

Now, you need to prepare the tempering for the dhokla. Begin with heating the remaining oil in a small non-stick pan. Then add mustard seeds and let them splutter properly. Add sesame seeds and sauté for 10 seconds. After that pour the tempering over the dhoklas and spread it evenly. Finally cut the dhoklas in square shape and serve
6

Garnish with chopped coriander and serve with tomato sauce and green chutney.