We are cooking up a treat.
It will be served shortly...
batter:2 cups rice
1/2 cup urad dal
1/2 cup channa dal/ split gram lentil
1/2 cup yogurt
Salt to taste
1 teaspoon green chilli-ginger paste
Ingredients for seasoning
1 tablespoon oil
1/8 tsp hing
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10-12 curry leaves
½ tbsp chopped coriander leaves for garnishing
Soak the rice, channa dal and urad dal in plenty of water for about 6 hours. Grind the mixture into a coarse dough adding just enough water and care to not make it watery. The dough has the same consistency as the idli dough . The consistency is when you use a laddle it does not pour itself but falls in dollops.
Add the yogurt and salt and allow it to ferment for 6-8 hours.
Add salt, green chilli-ginger paste and mix well.
Apply a little oil to a dhokla thali( flat metal with low rim). Pour enough batter so as to fill half the height of the thali.
Place the dhokla plates in a steamer and steam for about 15 – 20 minutes, until the dhokla's are cooked.
Heating oil in a small frying pan ; add the heeng, mustard, and curry leaves. Once the crackle, turn of heat. Add half of the chopped coriander leaves . Drizzle the seasoning over the dhoklas and garnish with coriander leaves.
Cut the dhokla into pieces and serve with your choice of chutney
By: Chef Rakesh Sethi
Show: Tea time with rakesh sethi