- Channa dal - 3/4 cup (soaked for 4-8 hours)
- Raw rice - 1/2 cup (soaked for 4-8 hours)
- Homemade organic yogurt - 1/2 cup
- Filtered water - 1/4 cup
- Green chilly - 2-3
- Fresh ginger root - 1'' piece
- Sea salt - as per taste
- Turmeric powder - 1/2 tsp
- Preferred unrefined cooking oil - 1 tsp (I use organic EV olive oil)
- Baking soda - 1/2 tsp
- Citric acid - 1/4 tsp (or Lemon juice - 1 Tsp)
- Preferred unrefined cooking oil - 1 Tbs (I use organic virgin coconut oil)
- Mustard seeds - 1 tsp
- Green chillies - 2-3 (slices)
- Chopped coriander leaves - 1/4 cup
- Fresh squeezed lemon juice - 1-2 Tbs
- Drain the dal and the rice, grind with water and yogurt. Add salt and turmeric powder and keep aside for 8 hours or overnight for fermenting. (I added a tablespoon of idli batter as a starter which is my foolproof method to ferment batters in winter)
- When you are ready to make dhokla, add minced green chilly and ginger to the batter and mix well.
- Bring water to a boil in your steamer and grease a dhokla plate* with a pat of coconut oil.
- Just before you pour the batter for steaming mix baking soda, citric acid and oil and add to the batter. If you are making dhokla in more than one batches, divide the baking soda mix accordingly and add just before you steam.
- Pour the batter into prepared plate (fill about 1/2 inch thickness) steam for 12-15 minutes or till a knife test at the center comes out clean.
- Let it cool down in the plate itself before you garnish.
- For garnish: Heat oil and add mustard seeds. When they pop, add green chillies and saute till slightly roasted. Garnish over the dhokla. Also add chopped coriander leaves and lemon juice.
- Cut the garnished dhokla into desired size and shape.
- Serve just as is or with a coconut mint chutney.
- Serves 3 to 4. Enjoy!!
*Note: Dhokla plate can be any plate (preferably stainless steel) which can be used for steaming. You can also use a cake tin or you can get the whole dhokla steamer set from any Indian grocery store.