Ingredients
Rice (1 cup)
Chanadal (1/2 cup)
Curd (1 cup)
Ginger (1 small piece)
Chilli (4-5)
Eno (1 packet)
Rai (3 spoons)
Curry leaves (8-9)
Asfotedia (a pinch)
Coriander (garnish)
How to make it?
1. Soak rice and chana dal overnight.
2. Grind the above with curd and salt.
3. Add ginger paste and grind chilli and add to the above mix.
4. Add eno and allow the mix to stay for 20 mins.
5. Put the above batter mix in a round flat vessel and steam it in cooker for 20 mins.
6. Let the dhokla cool down.
7. Season rai and curry leaves seperately in oil. Add hing.
8. Cut the dhokla into square pieces and sprinkle the rai over it.
9. Garnish it with coriander.
Rice (1 cup)
Chanadal (1/2 cup)
Curd (1 cup)
Ginger (1 small piece)
Chilli (4-5)
Eno (1 packet)
Rai (3 spoons)
Curry leaves (8-9)
Asfotedia (a pinch)
Coriander (garnish)
How to make it?
1. Soak rice and chana dal overnight.
2. Grind the above with curd and salt.
3. Add ginger paste and grind chilli and add to the above mix.
4. Add eno and allow the mix to stay for 20 mins.
5. Put the above batter mix in a round flat vessel and steam it in cooker for 20 mins.
6. Let the dhokla cool down.
7. Season rai and curry leaves seperately in oil. Add hing.
8. Cut the dhokla into square pieces and sprinkle the rai over it.
9. Garnish it with coriander.
If ENO is not available a pinch of citric acid crystals and baking soda will be ok.
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