• Green chilli paste1 1/2 teaspoons
• Soda bicarbonate1/2 teaspoon
• Lemon juice1 tablespoon
• Green chutney , thick 1/2 cup
• Fresh coriander leaves, chopped 2 tablespoons

Preparation:

Dry roast rice and the dal on medium heat for four to five minutes. Cool and grind into a semi-coarse powder. Put the powder in a bowl. Add yogurt and one and half cups of warm water. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency. Add salt and let it ferment for eight to ten hours. Once the batter is fermented, add ginger paste, green chilli paste and mix well. Boil water as required in a dhokla steamer. Pour half the batter in another bowl. In a small bowl mix one-fourth teaspoon of soda bicarbonate and half tablespoon of lemon juice. Add this to the batter and whisk well. Repeat this procedure for the remaining batter just before putting it in the steamer. Pour batter into a thali and place it in the steamer. Steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked. Remove from the steamer and apply green chutney while the dhokla is hot. Pour remaining batter over the chutney and steam again for ten minutes. Remove from steamer, cool slightly, and garnish with coriander leaves. Cut into pieces of desired shape and serve hot.