Dhokla
INGREDIENTS
400g rice
100g black gram, skinless (urad dal)
100g sour yogurt
600ml warm water
Salt, to taste
2 (one-inch) pieces ginger
5 green chillies
1 teaspoon baking soda
3 tablespoons oil
2 tablespoons lemon juice
3 tablespoons coriander leaves
Black mustard seeds, roasted
METHOD
1) Roast the rice and dal on medium heat for 7-8 minutes. Allow it to cool and then grind into a semi-coarse powder.
2) Put the powder in a bowl. Add sour yoghurt and warm water into the bowl.
3) Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
4) Add salt and let it ferment for 10-11 hours. Make a paste of ginger and green chillies.
5) Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a plate. Boil water in the steamer/boiler.
6) Pour half of the batter in another vessel.
7) In a small bowl, add 1/4 teaspoon baking soda, 1/2 teaspoon oil and 1/2 teaspoon lemon juice. Add this to
the batter and mix well. Repeat this for the remaining
batter just before putting it in the steamer.
8) Pour this onto the greased platter and keep it in the steamer to steam for 10-12 minutes. Check with a knife. If the knife comes out clean, it is cooked.
9) Sprinkle some finely chopped coriander leaves and mustard seeds and serve hot with green chutney.
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