Dhokla

Ingredients

Ingredient	Quantity	Calories (kcal)	Fat (g)	Cholesterol (mg)
Rice	1 cup	730	1.32
Urad Dal	0.25 cup	40	1.5	0.01
Curd	0.25 cup	37.36	2.02
Coriander Leaves	2 tablespoon	0.36
Ginger	10 gram	33.3
Green Chillies	4 nos	14.4	0	0
Baking Soda	1 pinch	1
Lemon Juice	1 tablespoon	6
Oil	2 tablespoon	483.84	68	0
Warm Water	1.5 cup	0
Salt	1 as required	0
Total		1346.26	72.84	0.01

Preparation Method

1. 01 Dry roast the Rice and the dal on medium heat for four to five minutes. Cool and grind into a semi-coarse powder.
2. 02 Put the powder in a bowl. Add Yogurt which should be a little sour and to this add Warm Water. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
3. 03 Add Salt and let it ferment for eight to ten hours. Make a paste of Ginger and green Chilieses. Once fermented, mix the Ginger, green Chilies paste with the batter. Grease the dhokla platter or a thali. BOil Water in the steamer/bOiler.
4. 04 Pour half of the batter in another vessel. In a small bowl, add one-fourth tspn Soda bi-carbonate, half tspn Oil and half tspn Lemon Juice. Add this to the batter and mix well.
5. 05 Repeat this for the remaining batter just before putting it in the steamer.
6. 06 Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked.
7. 07 Sprinkle some finely chopped Coriander Seedss leaves and serve hot with green chutney.
8. 08 Chef’s Tip: You can also put crushed Peppercorn or Red Chili Powder over the dhokla. It is best enjoyed with Ghee if desired.