| • | Soak the rice and dal individually for 4-6 hrs in lot of water. Afterwards, grind them together.
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| • | Add curd and red-hot water to the dal-rice mixture to get a thick batter alike consistency.
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| • | Allow it to ferment for at minimum 6 to 7 hours.
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| • | Add sodium bicarbonate, asafoetida, chili-ginger paste and table salt to the dhokla batter and mix well.
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| • | Smear a bit of oil on a tray and pour the batter to fill up upto one-half the height of tray. Sprinkle a little black pepper powder on top.
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| • | Steam for about 10 minutes and then cut down into square/ diamond shaped pieces.
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| • | For tempering (tadka), heat up 1 tablespoon oil in a cooking pan and add table mustard seed to it.
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| • | When seed start spluttering, pour the tempering on the dhokla pieces.
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| • | Garnish the dhokla with grated coconut and coriander leaves.
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| • | Khatta Dhokla is ready to eat. Serve with green chutney.
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