Dhokla

100 gm channa dal

30 gm rice

1 chopped green chilli

1 tbsp curd /yoghurt

¼ tsp turmeric powder

½ tsp salt

¼ cup water

½ tsp Eno (fruit salt)

1 tbsp of refined oil

½ tsp of mustard seeds

1 tbsp of lemon juice

Salt and sugar to taste

5-6 curry leaves

4 green chilli

1 tbsp fresh grated coconut

1 tbsp finely chopped coriander leaves

1. Wash and soak the dal and rice separately for about 4 hours.
2. Drain and grind the rice in a mixie with little water.  Ground rice should be coarse like sooji. 
3. Drain the dal. Add chopped chilli, salt and little water to it.  Grind to a finer batter.

4. Transfer the channa and rice batters to a larger bowl. 

5. Add curd, salt, turmeric and ½ cup of water and mix well to a smooth consistency.

6. Cover it and allow it to ferment for about 8 hours or overnight.

7. Oil a pan.

8. Add ½ tsp of Eno and gently fold into the mixture.

9. Pour this dhokla mixture into the pan.

10. Steam the mixture over medium heat for about 30 minutes. 

11. Insert a sharp knife into the dhokla –  if it comes out clean then it is cooked.

12. Let it cool. 

13. Remove the dhokla onto a plate and cut it into cubes.

Tempering:

1. In the meantime heat a pan with 1 tbsp of oil. 
2. Add ½  tsp of the mustard seeds.
3. When the mustard sputters, add green chilli and curry leaves and sauté well.
4. Add ½ cup of water,1 tbsp of lemon juice, salt and sugar to taste and mix well. 
5. Bring the liquid mixture to boil.
6. Allow it to boil for few seconds.

7. Pour the tempering mixture over the dhokla.

Garnishing:

8. Sprinkle the coconut and coriander leaves over the dhokla  and serve.