Ingredients:

Raw rice - 1 cup
Bengal gram - 2 cnps
Fresh coconut (Grated) - 1 cup
Butter milk - 1 cup
Green chillies - 6
Ginger - 1 small piece
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Cooking Soda - 1/4 tsp
Coriander leaves - 1 small bunch
Salt to taste
Oil - 4 tbsp

Method :

1. Wash and soak dhal and rice together for 5 hours. Grind to a slight coarse paste.
2. Add soda - bicarbo( cooking soda) and butter milk mix well. Cover and allow to ferment overnight.
3. Grind ginger and green chillies into a paste.
4. Next morning, add ground paste, salt, turmeric powder. Mix well
5. Pour water into a cooker. Pour mixture into a tray or cooker mould. Place it in the cooker, closed lid. Place cooker on maximum flame without weight for 10-15 minutes.
6. Open cooker immediately. Remove tin (mould) cut dhoklas into cubes.
7. Heat oil in a pan, season with mustard seeds, when seeds crakle, pour over the dhoklas.
8. Sprinkle grated coconut, coriander leaves. Serve with onion chutney.

Ingredients

• 1 cup: Besan
• ½ cup: Sour curd
• ½ tsp: Ginger paste
• ½ tsp: Green chilli paste
• ½ tsp: Turmeric powder
• 1 tsp: Sugar
• 1 tsp: Fruit salt
• 1 tsp: Salt
• 1 tbsp: Oil
• ½ cup: Water
• For Tadka
  • ½ tsp: Mustard seeds
  • 4-5 : Curry leaves
  • 2-3 :Green chillies-slit
  • 1 tbsp: Oil

Method

1. Mix besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add water and mix well again.
2. Add fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
3. Place a thin cloth between the lid and the steamer and close tight. Steam for 20 minutes.
4. Remove tin from the steamer and keep aside.
5. Heat oil for the tadka, add mustard seeds, curry leaves and green chillies.
6. Sauté till slightly colored, and add a large cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with coriander and coconut and serve.