Ingredients
- 1 cup brown rice
- 1 cup white rice
- ¾ cup udad dal
- ¼ cup channa dal
- 5 green chillies, minced
- 250 grams of silken soft tofu
- ¼ cup lemon juice
- Salt to taste
- ½ teaspoon baking soda (fruit salt)
- A pinch of cayenne pepper to sprinkle on the dhokla (optional)
- A pinch of cayenne pepper to sprinkle on the dhokla (optional)
- 1 teaspoon oil
- 3 teaspoon mustard seeds
- ½ cup coriander leaves finely chopped
- ¼ cup coconut shredded
Preparation
- Soak rice and all dals together for about 8 hours.
- Drain. Blend with water to make a smooth paste.
- Add green chillies, tofu, lemon juice, salt and blend further till mixed well. Set aside for 2 hours to ferment.
- Grease a baking dish.
- Fill 1 inch water in a pan in which the baking dish will fit, and let it boil.
- Pour the batter about 1 inch deep in the greased dish. Add baking soda and stir gently, in one direction. The dough will start to bubble and fluff up soon.
- Place pan inside the boiling water pan and let simmer. Sprinkle some cayenne pepper. Cover pan with a lid, and let the dhokla steam at least 10-15 minutes or until a toothpick inserted in the centre comes out clean.
- Cut into squares after it has cooled.
- Heat oil, add mustard seeds and pour over the dhokla pieces.
-
Garnish with coriander and coconut on top.
Serve warm with coconut or tamarind chutney.