Ingredients
- Moraiya (sama rice): 1 cup
- Curd: ½ cup
- Water: ½ cup (adjust as needed for consistency)
- Green chilies: 1-2, finely chopped
- Ginger: 1 tsp, grated
- Lemon juice: 1 tsp
- Baking soda: ½ tsp
- Salt: to taste
- Oil: 1 tsp
- Mustard seeds: ½ tsp
- Sesame seeds: ½ tsp
- Curry leaves: 5-6
Preparation
Soak moraiya in water for 2 hours and drain. Grind into a coarse paste.
In a bowl, mix the moraiya paste, curd, water, green chilies, ginger, lemon juice, and salt. Let the batter rest for 15-20 minutes.
Add baking soda to the batter and mix gently.
Pour the batter into a greased dhokla tray. Steam for 10-12 minutes or until cooked through.
Check with a toothpick; if it comes out clean, the dhokla is ready.
For tempering, heat oil in a small pan. Add mustard seeds, sesame seeds, and curry leaves. Let them splutter.
Pour the tempering over the steamed dhokla.
Cut into pieces and serve warm with green chutney or yogurt.
Servings: 2 servings.
Notes
- Adjust water consistency for the batter; it should be thick but pourable.
- Avoid over-mixing after adding baking soda to keep the dhokla fluffy.
- You can add finely chopped vegetables like carrots or spinach for added nutrition.
