Khatta Dhokla

Methods

• Wash and soak the rice, split black gram and split Bengal gram in plenty of water in a large bowl for about 6 hours.
• Drain and grind the mixture in a mixer, with just enough water, into a coarse dough. Take care that the batter is not runny but has the idli batter consistency. Add yogurt and salt and allow it to ferment for 6-8 hours.
• Add green chilli-ginger paste and mix well.
• Heat sufficient water in a steamer. Grease dhokla thalis with a little oil.
• Half fill the thalis with the batter. Place the dhokla thalis in a steamer and steam for about 15-20 minutes or till the dhokla is cooked.
• To make the tempering, heat oil in a small non-stick pan, add mustard seeds, cumin seeds, curry leaves and asafoetida. Once the seeds splutter, turn off the heat and add half the coriander leaves.
• Drizzle the tempering over the dhoklas and cut into square or diamond shaped pieces.
• Garnish with coriander leaves, arrange them on serving platter and serve with a bowl of chutney of your choice.