A little cayenne pepper - to sprinkle on the dosa (optional)
How to Make Brown Rice Dhokla
Soak the rice and the dals together for about 8 hours or overnight.
Drain, then blend with some water to make a rather smooth paste. You will need a fairly powerful blender for this.
Add the tofu and lemon juice and salt and blend a little more until everything is nicely mixed.
Set aside for 2-6 hours to ferment.
Grease a baking dish or any dish with sides at least 2-3 inches high. Heat about 1 inch water in a pan that the dish will fit into and let it come to a boil.
Pour the batter about 1 inch deep in the greased dish. Now add 1/2 tsp of Eno Fruit Salt and stir gently, in a single direction, until just mixed. You will start to see the dough bubble and fluff up right before your eyes.
Carefully place the pan inside the boiling water, reduce to a simmer, and sprinkle some cayenne on top. Cover the pan with a snug lid, and let the dhokla steam at least 10-15 minutes or until a toothpick inserted in the center comes out clean.
Remove, allow it to cool a little, and then cut into squares.
Heat the oil and sputter the mustard seeds. Pour over the dhokla pieces. Sprinkle the coriander and coconut on top.
Serve warm with some coconut chutney or just on its own.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.