Preparation time – 12 hours
Cooking time – 30 minutes
Rice – 3 cup
White Urad Dal – 1 cup
Pepper powder – For Sprinkle
Soda – 1/2 Teaspoon
Oil – 3 Tablespoons
Muster seeds – 1 Tablespoon
Sesame Seeds – 1 Tablespoon
Hing (asafoetida) – Pinch
Green chilly paste – 1 to 2 Tablespoons
Ginger – Garlic Paste – 2 Tablespoons
Salt To Taste
Green chutney – as required
Dates and tamarind chutney – as required
Sweet curd – as required
Pomegranate pearls – 1 to 2 Tablespoons
Naylon sev – as required
Roasted peanuts – ¼ cup
Salted boondi – ¼ cup
Raw mango slices – for garnishing
Soak Rice, white Urad Dal for Whole night.
Blend Rice and dal separately in semi crushed form.
Mix rice and dal mixture, leave it for fermenting 5 to 6 hour. Once batter is fermented, mix green chilly paste, ginger -garlic paste and salt, mix well.
Heat oil in tadka pan, add mustard seeds, let them crackles. Add sesame seeds, hing, mix well. pour this tadka into fermented batter, mix well. add soda and mix well.
Boil water in the steamer. Grease dhokla thali using oil. Pour Batter in grease thali, sprinkle some pepper powder, Steam for 10 to 15 minutes on high flame. Check by inserting a knife. If the knife comes out clean, it is cooked.
Let it cool down for 10 minutes. Cut into square pieces. Arrange them in serving plate.
Pour green chutney, dates and tamarind chutney, sweet curd, sprinkle some pomegranate pearls, roasted peanuts salted boondi, naylon sev.
Garnish with raw mango slices and serve it.