RICE - 1/4 CUP

firstly, in a large bowl take 1 cup chana dal and ¼ cup rice.

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SOAK - 4 HOURS

soak in enough water for 4 hours.

2

SOAKED DAL

drain off the water and transfer to the mixi.

3

GINGER - 1 INCH

add 1 inch ginger, 2 chilli and blend to a coarse paste.

4

BLEND - COARSE PASTE

transfer the chana dal – rice batter to a large bowl.

5

CURD - 1/4 CUP

further add ¼ cup curd, ¼ tsp turmeric, ½ tsp salt and ½ cup water

6

SMOOTH BATTER

mix well forming a smooth consistency batter.

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FERMENT - 8 HOURS

cover and ferment for 8 hours or until the batter are well fermented.

8

ENO - HALF TSP

now add ½ tsp eno and mix gently until the batter turns frothy.

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TRANSFER

transfer the batter to a greased pan.

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STEAM - 25 MINUTES

and steam for 25 minutes on medium flame.

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CUT PIECES

cool completely and cut dhokla into pieces.

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MUSTARD - 1 TSP

in a pan heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 tsp sesame, pinch hing, 2 chilli and few curry leaves.

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WATER - 1/4 CUP

add ¼ cup water, 1 tsp sugar, ¼ tsp salt and 1 tsp lemon juice.

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MIX & BOIL

mix and get the water to a boil.

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TEMPERING

pour the tempering over dhokla.

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ADD CORIANDER

garnish with 2 tbsp coconut and 2 tbsp coriander.

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READY TO EAT

inally, enjoy dal dhokla with green chutney.

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