Steamed Dhokla (Snack)

Estimated — 1 ingredient not in food database (100% mass accounted for)

Flavor profile

Method

1. 1In a large bowl, combine 100 g yellow moong dal (split yellow gram), 50 g rice, and 100 ml water. Soak for 4 hours or overnight.
2. 2Drain the soaked mixture and transfer to a blender. Add 100 ml water and blend into a smooth, thick batter. Do not add any oil or ghee.
3. 3Transfer the batter to a clean bowl. Add 1/2 tsp salt and 1/2 tsp baking soda. Mix well with a spoon. Cover and let it ferment for 6–8 hours at room temperature.
4. 4After fermentation, the batter should rise and have a spongy texture with small bubbles. If not, let it sit longer.
5. 5In a steamer, line the bottom with a clean cloth or parchment paper. Pour the fermented batter evenly into the steamer tray.
6. 6Place the steamer over a stovetop with medium heat. Cover and steam for 15–20 minutes, or until a toothpick inserted comes out clean.
7. 7Turn off the heat. Let the dhokla rest in the steamer for 5 minutes before removing.
8. 8Cut into squares or diamond shapes using a knife. Serve warm or at room temperature.