Ingredients:

• 3 cups Rice

• 1 cup Urad Dal

• ½ cup Sour Curd

• 2 tbsp Green Chili-Ginger Paste

• ½ tsp Sodium Bicarbonate

• ¼ tsp Asafoetida

• 1 tbsp Black Pepper Powder

• 1 cup Coconut (Grated)

• 1 cup Coriander Leaves (chopped)

• 3 tbsp Oil

• Salt to taste

Method :

• Soak the rice and dal separately for 4-6 hrs in plenty of water. Afterwards, grind them together.

• Add curd and hot water to the dal-rice mixture to get a thick batter like consistency.

• Allow it to ferment for at least 6 to 7 hours.

• Add sodium bicarbonate, asafoetida, chili-ginger paste and salt to the dhokla batter and mix well.

• Smear a bit of oil on a tray and pour the batter to fill upto half the height of tray. Sprinkle a little black pepper powder on top.

• Steam for about 10 minutes and then cut into square/ diamond shaped pieces.

• For tempering (tadka), heat 1 tsp oil in a pan and add mustard seeds to it.

• When seeds start spluttering, pour the tempering on the dhokla pieces.

• Garnish the dhokla with grated coconut and coriander leaves.

• Khatta Dhokla is ready to eat. Serve with green chutney.