White Dhokla

Instructions

1. 1

   Soak the Grains (4-5 hours)

   • Rinse rice and urad dal separately until water runs clear. In a large bowl, combine the rinsed rice and urad dal.
   • Add enough water to cover them by at least 2 inches. Let them soak for 4-5 hours.
   • Soak the poha in a separate small bowl with just enough water to cover it for 15 minutes before you plan to grind.
2. 2

   Grind the Batter (15 minutes)

   • Drain the soaking water from the rice and dal mixture. Transfer this mixture and the soaked poha to a high-speed blender or wet grinder.
   • Add about 3/4 to 1 cup of fresh water and grind to a smooth, yet slightly grainy batter (like fine semolina).
   • The batter should be thick and pourable, similar to idli batter. Avoid making it too watery.
3. 3

   Ferment the Batter (8-12 hours)

   • Transfer the batter to a large bowl, ensuring it's only half-full to allow space for rising.
   • Add the sour curd and salt. Mix thoroughly with your clean hands for a minute; this helps kickstart the fermentation process.
   • Cover the bowl with a lid and place it in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8-12 hours, or overnight.
   • The batter is ready when it has risen, appears airy, and has a pleasant sour aroma.
4. 4

   Prepare for Steaming (5 minutes)

   • Once fermented, gently stir the batter a few times. Do not overmix, as this will deflate the air pockets.
   • Stir in the ginger and green chili paste.
   • Grease an 8-inch round pan or a dhokla plate with a little oil.
   • Add 1.5 to 2 inches of water to a steamer or a large pot and bring it to a rolling boil.
5. 5

   Steam the Dhokla (15-20 minutes)

   • Just before steaming, add the fruit salt (Eno) to the batter and pour 1 teaspoon of water over it to activate.
   • Mix gently with a spatula in one direction until just combined. The batter will become frothy and increase in volume.
   • Immediately pour the batter into the greased pan. Place the pan in the steamer, cover with a lid, and steam on medium-high heat for 15-20 minutes.
   • Avoid opening the lid for the first 12-15 minutes.
6. 6

   Check Doneness and Cool (10 minutes)

   • After 15 minutes, insert a toothpick into the center of the dhokla. If it comes out clean, it's cooked. If not, steam for another 3-5 minutes.
   • Turn off the heat and let the dhokla pan rest in the steamer for 2 minutes before removing it.
   • Place the pan on a wire rack and let it cool for at least 10 minutes before cutting.
7. 7

   Prepare the Tempering (Tadka) (3 minutes)

   • While the dhokla cools, heat oil in a small pan (tadka pan) over medium heat.
   • Add the mustard seeds. Once they start to splutter, add the sesame seeds, hing, slit green chilies, and curry leaves.
   • Sauté for 30 seconds until the curry leaves are crisp. Be careful as it will splutter.
8. 8

   Assemble and Serve (2 minutes)

   • Once the dhokla has cooled slightly, run a knife around the edges to loosen it. Cut it into square or diamond-shaped pieces within the pan.
   • Pour the hot tempering evenly over the dhokla pieces.
   • Garnish with freshly chopped coriander leaves and grated coconut.
   • Serve warm with green chutney or tea.