Safed Dhokla from the kitchen of Ritika Poddar
To serve 6 Persons
Ingredients
2 cup boiled Rice
1 cup Urad dal
1 tsp Eno salt
1 tsp Oil
½ tsp Salt
Baghaar/Tempering
Ingredients :
1 tsp oil
1 tsp Mota Kaali Rai
3 to 4 green Chillies
Bunch of Curry leaves
Require one Steamer and a wide rimmed steel Thali
Method
Wash and soak Rice and Dal in a little water in the afternoon.
In the night grind it fine like an Idli batter in a Dosa grinder, add ½ teaspoon salt and let it sit.
Next morning before making the Dhokla add Eno salt & oil, mix it and put a lid on it . Let it sit for 15 minutes.
Heat the water in the steamer – grease the steel Thali and pour the Dhokla batter to the height of ½ inch only.
Steam for 15 mins. When it is cold remove and cut it into pieces.
Baghaar:
Boil the Green Chillies for 5 mins and drain the water. This is done so that it takes away the sharpness of the chill.
Heat the oil add rai, add slit boiled green chillies and curry patta. When it sizzles pour it over the dhokla.
Chutney Ingredients :
50 grams Phutta Channa Dal
100 grams of Grated Coconut
2 green Chillies
½ inch of Ginger
½ tsp of Curds
2 sticks Curry Patta
1/2 tsp Mota Rai
½ tsp Oil
Salt to taste
Method:
Grind coconut, Channa Dal, Green Chili and Ginger. Mix curds to it. Give tempering of curry Patta and Mota Rai add salt to taste.
