• 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 )

• Heat oil.
• 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.