Grind coarsely with yeast & yoghurt and leave to ferment for atleast 12 hrs.(consistency should be thick like cake batter. You need good fermentation)
Make a paste of ginger & green chillies & add paste to the fermented mixture. Add turmeric powder and salt to mixture.
Heat the oil in small pan & add baking powder. When small bubble comes add
this to mixture, stir well.
Grease a dhokla mould or a shallow cake tin or small thali with a little
Pour half of the quantity which would normally take for one mould or thali.
Steam it for 5 to 8 minutes.
Then spread the chutney on the batter.
Then put another layer on it & steam for 10-12 min. Cool it for some time.
Cut into squares & arrange in a serving plate/bowl.
Heat oil in a pan. Add mustard seed & sesame seeds. When the seeds begin to
crackle then add hing, remove and pour over the dhoklas.
Serve hot garnished with chopped green coriander leaves and grated coconut.
Hope you enjoy it.
In a blender grind coriander leaves, coconut, chillies, ginger garlic paste and salt with limited amount of water so that the paste remains in the thick
consistency. Add salt to it along with the lime juice.
Ingredients: 1 Cup Tur dal
1 Cup Chana dal
1/2 Cup Moong dal
1/2 Cup Urad dal
6 Cups uncooked Rice or Rice Flour
2 table spoon Ginger Garlic & Chilli paste
2 cups sour Yoghurt
1 teaspoon Fresh Yeast (only for people in cold climate countries)
1 teaspoon Turmeric powder
1 table spoon Oil
1/2 teaspoon Baking Powder