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This recipe for white dhokla may be made in a little over an hour and is made using rice, yogurt, and split black gram.
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Ten to fifteen hours for preparation Cook for 11 to 15 minutes. 4 servings Cooking Ability: Easy Taste: Light
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1. After soaking for four hours, strain ½ cup of rice. 2. Dhuli urad dal, or split black grams, were soaked for four hours and then drained into a half-cup. 3. Half a cup of yogurt 4. One teaspoon of fruit salt 5. One teaspoon of ginger-green chili paste 6. Add salt to taste. 7. Grease with two tablespoons or more of oil. 8. One teaspoon of mustard seeds 9. ½ teaspoon of asafoetida 10. Curry departs 8–10
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In a mixer, combine rice and blackgram with ½ cup water to make a thick, smooth batter. Pour into a basin.
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Whisk with the yogurt. Place a lid on it and leave it in a warm spot to ferment for the entire night.
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Mix in the salt, ginger-green chili paste, and fruit salt. Stir in 1 tablespoon of oil.
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In a steamer, heat enough water.
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Apply butter to two round steel dhokla dishes and evenly distribute the fermented batter into them. For eight to ten minutes, steam the plates in the steamer with the cover on. Take out of the steamer and place aside.
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Heat the remaining oil in a small nonstick pan to prepare tempering. Sprinkle in the mustard seeds and watch them pop. Sauté the curry leaves and asafoetida for ten seconds.
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Evenly distribute the tempering after pouring it over the dhoklas.
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Serve with chutney after cutting into squares or diamonds.
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