Dhoklas are steamed snacks. They are also served as accompaniments in a meal. Ras, puri and dhokla are the traditional combination, served during the mango season.
- Wash the rice. Drain. Dry them on a cloth in the shade. Wipe the beans with a wet cloth. Dry.
- Separately grind them to a coarse powder.
- Mix both the powders well. Store in an airtight container. Use as required.
For the Dhokla Mix
- In a pan, add the butter milk, to the dhokla mix. Make a thick batter of pouring consistency. Allow it to ferment in a warm place for 6-8 hours.
- Add rest of the ingredients. Mix well.
For the Dhokla Batter
- Lightly grease the dhokla plates with oil.
- At the time of steaming, add eno* and salt to the batter. Mix well. Pour the batter equally in each plate. Fill half the height of the plate, to allow the batter to rise.
- Sprinkle red chilli or pepper powder, cummin seeds and coriander leaves (optional).
- On a high flame, boil water in the steam cooker.
- Place the batter plates in it. Steam for 5-7 minutes.
- Remove the plates. Cool for 2-3 minutes.
- Apply ghee over the steamed dhoklas. Cut them into square or diamond shape pieces. Gently remove them with a spatula. Serve hot.
- Repeat for rest of the batter. Makes 4 plates. Serve with ghee, methi no masala, sweet mango pickle or green chutney.
- Add 1/2 teaspoon eno per individual plate. Add it only if the batter does not rise. If pressure cooker is used for steaming dhoklas, the weight whistle is not used.