For dhokla, mix flour, 2 pinches soda, salt, curd and keep aside till it ferments overnight. Then add the green chillies paste.
Heat oil and put vaghar of rai and when it crackles, put 2 pinches of soda. When it starts foaming, add it to batter and mix thoroughly.
Grease a plate and make these dhoklas.
Grind all ingredients for chutney.
Before you serve, take one piece of dhokla, spread chutney on it, add another piece of dhokla and serve it with a tooth pick. To make it more colourful, add orange food colour to one part of dhokla so that you can put one piece of white dhokla first, put chutney and then top it with another orange piece of dhokla piece.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.