Instructions

1. 1
   Toast the rice and the dal in a pan over medium heat for 4–5 minutes.
2. 2
   Allow it to cool, then grind into a semi-coarse powder. Put the powder in a bowl.
3. 3
   Mix yoghurt and warm water into the powder. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
4. 4
   Add salt and let it ferment for 8–10 hours.
5. 5
   Make a paste of ginger and green chillies.
6. 6
   Once fermented, mix the ginger-green chilli paste with the batter.
7. 7
   Grease a dhokla platter, thali, or other dish/tin.
8. 8
   Boil water in the steamer/boiler.
9. 9
   Set half the batter aside.
10. 10
    In a small bowl, combine ¼ tsp soda bicarbonate, ½ tsp oil, and ½ tbsp lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.
11. 11
    Transfer the risen batter to the greased container, and place in the steamer. Steam for 8–10 minutes. Check by poking with a knife—if the knife comes out clean, it is cooked.
12. 12
    Sprinkle with coriander leaves and serve hot with green chutney.