Contributor: Vaishali Firake (Charlotte, USA)
Posted since : 16-01-2010
Rice - 1 cup
Split Bengal Gram - 1 cup
Turmeric powder - 1/4 tsp
Green chilies crushed fine - 2
Ginger and Garlic paste - 1 tsp
Soda bi carb - a pinch
Oil - 2 tbsp
Coriander finely chopped - ½ tbsp
Grated coconut - 1 tbsp
Curry Leaves - 7 to 8
Mustard Seeds - 1/4 tsp
Salt to taste
Soak Bengal gram and rice in water for 8 hours.
Grind dal and rice, mix it well.
Keep the mixture for 5-6 hours to ferment.
After that add ginger garlic paste, salt, soda and mix well.
Transfer this mixture to a deep greased plate.
Boil 2 cups of water in a pressure cooker. Place a stand in the center of the cooker and keep the plate containing the mixture on the stand so that the plate does not dip in the water.
Remove the whistle and put the lid on. Cook on high flame for 15 minutes.
Cool down the plate for 3-4 min. and then cut it into shapes.
Heat the oil in a pan or a pan.
Add 2 green chilies, mustard seeds and curry leaves.
Add this to dhokla pieces and sprinkle grated coconut and chopped coriander.
Serve hot with coconut chutney, tomato sauce or coriander chutney.