A Gujarati farsan (snack) as they call it, has its place in every gujarati household, now increasingly popular around the world. Dhokla's are a steamed dish made from rice and whole lentils like urad dal and gram/split channa dal that is packed with proteins and makes a perfect travel or lunch box companion or a quick one dish dinner as well. 

You can make these dhokla's more nutritious by adding finely chopped carrots, french beans, grated bottled gourd, green peas, finely chopped cabage to the batter before steaming.

Equipment : A Dhokla Thali/Plates and a Steamer
Serves 6 to 8

Ingredients
2 cups rice
1/2 cup urad dal
1/2 cup channa dal/ split gram lentil
1/2 cup yogurt
2 tablespoons green chilli-ginger paste
1/4 teaspoon asafoetida (hing)
1 tablespoon red chilli powder for sprinkling
2 tablespoons oil
2 teaspoons enos fruit salt
Salt to taste


Ingredients for seasoning
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
5-6 curry leaves
chopped coriander leaves for garnishing

Method
Soak the rice, channa dal and urad dal in plenty of water for about 6 hours. Grind the mixture into a coarse dough adding just enough water and care to not make it watery. The dough has the same consistency as a the idli dough (if your are aware). The consistency is when you use a laddle it does not pour itself but falls in dollops.

Add the yogurt and salt and allow it to ferment for 6-8 hours.

Add the enos fruit salt, oil, asafoetida, green chilli-ginger paste and mix well.

Apply a little oil to a dhokla thali( flat metal with low rim). Pour enough batter so as to fill half the height of the thali. 

Sprinkle a little red chilli powder on top of the dough. Place the dhokla plates in a steamer and steam for about 10 minutes, until the dhokla's are cooked.

Cut the dhokla's into pieces and serve with green chutney.

You can also season the dhokla's with the seasoning ingredients, but heating oil in a small frying pan and adding the mustard, cumin and curry leaves. Once the crackle, turn of heat. Drizzle the seasoning over the dhokla's and garnish with coariander leaves.

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