Khazana of Indian Recipes

INGREDIENTS
Rice 1 cup Green chillies 4
Black gram skinless (umd dal) ..'A cup Soda bi-carbonate (baking soda) Vi tspn
Yogurt Vt cup Lemon juice 1 tblspn
Warm water 1 x h cup Oil 2 tblspns
Salt as per taste Coriander leaves 2 tblspns
Ginger 1 one inch piece
METHOD OF PREPARATION
JL Dry roast the rice and the dal on medium heat for four to five minutes.
Cool and grind into a semi-coarse powder.
12 121 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.
Add salt and let it ferment for eight to ten hours,
^t Make a paste of ginger and green chillies.
£> Once fermented, mix the ginger, green chilli paste with the batter.
6 Grease the dhokla platter or a thali. Boil water in the steamer/boiler.
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. 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
eight to ten minutes.
S> Check with a knife. If the knife comes out clean, it is cooked.
ILO Sprinkle some finely chopped coriander leaves and serve hot with green
chutney.
Chef's Tip : Tou can also put crushed peppercorn or red chilli powder over the dhokla. It is
best enjoyed with ghee if desired.