White Dhoklas are Gujarati steamed lentil cakes made with rice and urad dal. They are also called Khatta Dhoklas as they are slightly sour.
split black gram
crushed to paste green chilli
Wash and soak the dal and rice for 3-4 hours. They can be soaked together.
Using a grinder jar, add the soaked rice and urad dal with a half cup of water and grind to a smooth and thick batter.
Transfer the batter to a bowl.
Add yoghurt to this batter and whisk well.
Cover and keep in a warm place to ferment.
The batter should be fermented for 5-6 hours at least.
When preparing the dhokla place a steamer on heat.
Now add baking soda, ginger-green chilli paste along with salt, and mix the batter thoroughly.
Finally, add a tablespoon of oil.
Pour the batter into greased plates.
At this point, you can sprinkle red chilly powder, Cumin powder or black pepper or leave it as it is.
Carefully place the plates in the steamer.
Cover and steam for 8 to 10 minutes.
Remove from the steamer and set it aside.
Tempering (optional )
Add mustard seeds, let crackle.
Add asafoetida and curry leaves.
Now pour the tempering so that all dhoklas are covered.
Cut them into squares and serve hot.
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