leaves, chopped 1 tbsp for garnishing
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.