What will you need:

  1. Rice
  2. Tur Dal 200gms.
  3. Curd (yogurt) 1 cup
  4. Chopped green chili 1 tbsp.
  5. Turmeric powder 1/2 tsp.
  6. Mustard seeds 1 tsp.
  7. Chopped ginger 1 tbsp.
  8. Soda bi-carb 1 tsp.
  9. Chopped green coriander 1 tbsp.
  10. Oil 2 tbsp.
  11. Salt As per taste
How to make:
  • Get rawa like flour prepared from the rice and dal mixture
  • Take this flour in a bowl, add beaten curd (add water in curd and beat it properly to remove all lumps)
  • The mixture should have a thick consistency. Add salt and cover it and leave it to ferment overnight (if you have to prepare dhokla in the morning, minimum let it ferment for 6-7 hrs)
  • Make a paste of green chilies.
  • Add this paste to the fermented mixture. Add turmeric powder and soda bi-carb to the mixture and mix well.
  • Keep the cooker on the flame with sufficient amount of water.
  • Grease a dhokla mold (any vessel or a shallow cake tin) with a little oil.
  • Pour the batter into the greased mold and steam for 15-20 minutes. DO NOT PUT WHISTLE ON COOKER.
  • Cool for sometime. Cut into squares.
  • Heat oil in a small pan. Add mustard and cumin seeds.
  • When the seeds begin to splutter, add curry leaves and chopped coriander leaves and then add the dhoklas.
  • Mix gently and serve.
"Did you know" fact about Dhokla:
 Dhokla has long been the identity of Gujarati cuisine, so much so that its not unusual to hear someone say "any Gujarati worth his Dhokla will do this or that"! Kareena Kapoor immortalized Dhokla as weapon of mass destruction or bomb in movie 3 Idiots, but in reality, its extremely light, tasty and lovable food. And yes, Dhokla are of different types, and Khaman is not Dhokla and Dhokla is not Khaman! :)