Ingredients

• For Dhokla Mix:
• 1 cup raw rice
• 1 cup parboiled rice
• 1/4 cup urad dal
• 1/4 cup moong dal
• 1/4 cup chana dal
• 1/4 cup tuvar dal
• 2 tbsp yogurt
• 1/2 inch ginger
• 7-8 green chillies
• salt to taste
• 1/2 tsp turmeric
• water for grinding
• For making dhokla:
• 1/2 tsp sodium bicarbonate
• 4-5 tbsp olive oil
• 4-5 tbsp water
• For tadka:
• 2 tsp mustard seeds
• 1 tbsp sesame seeds
• 1 pinch asafoetida
• 3 tbsp olive oil
• For garnishing:
• Freshly grated coconut
• chopped coriander.

How to Make Tempered Dhokla

• Wash and soak the rice and all the dals together for 6-8 hours.
• Grind the rice and dal mixture in a blender with some water.
• Add the chillies and ginger while grinding.
• Grind until a smooth texture is reached.
• Now mix in salt, turmeric and yogurt. Set aside for 10-12 hours.
• Heat the oil and water and add the sodium bicarbonate when it starts boiling.
• Now add this mixture immediately to the dhokla mix.
• Pour the mix into the dhokla stand or thalis and steam for 8-10 minutes.
• Cool for 2-3 minutes.
• Cut into 1 inch diamond pieces.
• Now heat oil in a pan and splutter the mustard seeds, sesame seeds and asafoetida. Pour it on the dhokla.
• Garnish with coconut and coriander.
• Serve with coconut chutney.