Ingredients

• 1 cup - brown rice
• 1 cup - white rice
• 3/4 cup - urad dal
• 1/4 cup - channa dal
• 4-5 green chillies, minced
• 340 gms - silken soft tofu
• 1/4 cup - lemon juice
• Eno Fruit Salt
• Salt - to taste
• Oil - 2 tbsp
• 3 tsp - mustard seeds
• 1/2 cup - finely chopped coriander leaves
• 1/4 cup - shredded coconut
• 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