For convenience and easy preparation I store coarsely ground Khatta Dhokla flour. I usually send a mix of rice and urad dal to my neighbourhood grinding mill. [The proportions are 2 cups of rice:1 cup urad dal (split gram dal)]
Ingredients:
- 2 cups khatta dhokla flour
- 1 cup sour buttermilk
- 1 cup warm water
- 1 tsp oil
- 1 1/2 tsps ginger-green chilli paste
- 1/2 tsp cooking soda or fruit salt (eno)
- salt to taste
- 1/2 tsp pepper pwd or chilli pwd
- Tadka/Seasoning:
- 1 tsp oil
- 1 tsp mustard seeds
- 1/4 tsp asafoetida
- few fresh curry leaves
- Add buttermilk, oil, salt and warm water to the khatta dhokla flour to make a thick paste like idli batter. Leave to ferment for 7 hrs. After fermentation add green chilli ginger paste and cooking soda and combine.
- Grease a thali or low rimmed vessel and pour the batter till half of the vessel. Sprinkle pepper pwd on the top.
- Take a pressure cooker or a steamer, add a cup of water and place on low to medium flame. Place the thali in the steamer and steam for 10-11 mts. If using pressure cooker, do not use the weight. If using a vessel to steam, place lid.
- Remove and keep aside. Heat a pan, add the oil, once hot, add mustard seeds and as they splutter add the curry leaves and asafoetida and turn off heat. Pour the seasoning over the steamed dhokla. Once cool, cut into squares and serve with green chutney.
