Back to 8 servings 0.75 cup rice, cal rose or Basmati rice work well 6 tbsp moong dal 3 tbsp chana dal 3 tbsp urad dal 1.5 cup Handvo flour, choka no lot 0.5 cup plain yogurt of choice, plant based yogurts will work just fine 1 cup water 0.5 inch piece of ginger, peeled and cut into small chunks 1 tsp sea salt, or to taste 1 green chili, like Serrano or Thai chili 1 pinch hing/asafeotida, optional 2 tsp baking powder or 1 tsp Eno fruit salt 0.5 tsp coarsely ground black pepper Oil to grease the trays, spray oil works well 2 tbsp oil, neutral high smoke point oil like avocado 1 green chilies, cut into slices 10 curry leaves or handful of cilantro leaves, coarsely chopped Pinch salt
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1 Step 1: Rinse the rice 3 times. Add 3 cups of water and let soak for 4 hours or up to overnight.2 Step 2: In a separate bowl, combine all the lentils and rinse 3 times. Add 3 cups of water and soak separately from the rice for 4 hours or up to overnight.3 Step 3: Drain the rice and transfer to a blender with the yogurt and a splash of water. Blend for 20 to 40 seconds (or a bit longer if using a lower powered blender), until the rice is broken down into small grains (corn meal texture). Transfer the rice to a large bowl.4 Step 4: Now add the drained lentils to the blender (no need to rinse it first). Add the ginger, green chili, salt, asafoetida, and remaining water. Blend for 1 to 2 minutes until the lentils form a smooth paste. Transfer the lentil mixture to the bowl with the rice and mix well.5 Step 5: Use 1.5 cups handvo flour in place of the rice and lentils.6 Step 6: Blend the ginger, green chili, yogurt, salt and hing in a small blender.7 Step 7: Combine the handvo flour with 1.5 cups water and the yogurt mixture. Let ferment for 4 hours or up to overnight. If short on time, you can skip the fermentation step. Simply allow the handvo flour mixture sit for 30 to 60 minutes so that the flour can absorb the liquid and then add 2 tsp of lemon juice to mimic the acidic flavor of the fermentation.8 Step 8: Cover the mixture and set in a warm spot. Let the mixture ferment for 6 hours to overnight. If you're running low on time, you can skip this step and add 2 tsp of lemon juice instead to replace the sourness achieved by fermentation.9 Step 9: Add 2 cups of water to the Instant Pot and turn on Saute Mode and allow the water to come to a boil.10 Step 10: While the water comes to a boil, grease the dhokla trays and cover the Instant Pot slow cooker lid with a large kitchen towel. Tuck the edges into the handle.11 Step 11: Add the baking powder or eno to the dhokla batter and mix well. The batter will begin to bubble up. Be sure to mix the bubbles well so they are distributed evenly.12 Step 12: Equally distribute the batter into the greased trays and sprinkle with black pepper.13 Step 13: Set the trays into the steamer, ensuring that the trays are not submersed in the water.14 Step 14: Place lid and let steam for 15 minutes.15 Step 15: Remove from the steamer and let cool for 10 minutes.16 Step 16: Score along the edges using a sharp pairing knife. Then cut the dhokla into squares. Lift the squares out of the trays using an off-set spatula.17 Step 17: Serve warm with some chutney or add the optional vaghar.18 Step 18: Heat the oil in a small pan.19 Step 19: When hot, add the curry leaves, let them sizzle.20 Step 20: Add the green chilies and cook for a few seconds until they begin to soften.21 Step 21: Add an optional pinch of salt to soften the chilies more and add a burst of flavor.22 Step 22: If using cilantro instead of curry leaves, add the chilies to the hot oil first. Add cilantro and immediately take off the heat.23 Step 23: Pour the vaghar over the dhokla squares.getsaucepan.com/r/5cd0e268-c59a-4a44-99d6-6f66a76d63b0 · Original: https://indiaphile.info/dhokla/
