Dhokla
Dhokla is one of the most famous dish of Gujarati cuisine. It is like pillow, very soft and bouncy. Being Gujarati I always try new and different kinds of dhoklas. But this one is my favourite. Many people try Dhoklas. But they don't get results as per expectation. So try out this, one of most easiest way to make it out Dhoklas. You gonna love it.
Ingredients
Rice - 3 nd half cup

Chana Dal -1 cup
Water - as per need

Oil -; 7 tablespoon

Salt - as per taste

Eno cooking soda - 1 sachet

Lemon - 1 medium sized

Ginger garlic chilli paste - 2 tablespoon (or as per spicy)
For tadka
Oil - 2 tablespoon

Mustard seeds -; 1 teaspoon

Sesame seeds - 1 teaspoon

Asafoetida (hing); - pinch
How to make
You can eat dhokla on next day if u start preparations from previous day morning
First of all soak rice and Dal in morning with appropriate water.
Now at night when you are going to sleep, before that grind the rice and; dals in mixture. Add water if you wanted. It's consistency of batter (thickness) should be like Idli.
Now pour the batter into large container add 5 tablespoon of oil. Mix it properly with spatula.; Cover it with lid. Keep it aside untouched over night.
Now on next morning slowly open the lid. You will see it will rise up. Now mix it properly with spatula.
Now add salt, 2 tablespoon oil, ginger garlic chilli paste.
Now take cooker. Fill it with water. Keep it on Gas on high flame for 5 minutes with covering lid of dish. And grease a plate with oil in which you are going to steam dhokla.
Now add cooking soda in the batter.; And squeeze a lemon on it. Now mix it fast. Now pour a batter fast in a plate. Keep it in cooker on medium high flame without the whistle for 20 minutes. ( Don't fill up the full plate, fill 3/4 of plate. )
After 20 minutes. Don't open immediately. Rest it for 10 minutes.; Then open. You will found something pillow or sponge like coolest dhoklas. Now cut it by knife.
For tadka, In a small kadam,; add oil, mustard seeds, Asafoetida, sesame seeds. Let it splutter.
Pour the tadka over the prepared dhokla..
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