Chawal ka Dhokla

Ingredients

• Samwat/Parsai ke chawal*, dry roasted lightly and cooled 3/4 cup (90 gm)
• Khatta Dahi (Sour yogurt) 1 cup (200 gm)
• Ginger paste              1 tsp
• Green chilli paste       to taste  
• Sendha namak (white rock salt) 1 tsp
• Sabut lal Mirch (Dry red peppers) 2 whole
• Kadhi Patta (Curry Leaves) 6-7
• Zeera (Cumin Seeds) 1/2 tsp   
• Ghee       1 tbsp (15 gm)    
• Hara dhania (Coriander leaves), chopped 1 tbsp
• Grated fresh coconut (optional) 2 tbsp
• Round tin, greased, 20 cm/8" 1
• A steaming vessel or a bigger vessel with a lid, that will accomodate the tin
• *a substitute for rice for people on a fast

Preparation

• Mix rice and dahi into a smooth, fairly thick batter and add the ginger and chilli paste and salt.

• Grease a tin and pour the batter into the tin.

• Leave to ferment for 6-7 hours (depending on the weather) in a warm place. Should become a bit spongy.

• Get the steamer ready

• Place the tin into the steamer and let cook for 20 minutes. Test doneness with a skewer and if it comes out clean, remove from heat and let it cool.

• Heat the ghee and add the lal mirch, kadhi patta and zeera, and sauté a little. Pour over the dhokla. Cut into serving pieces and serve garnished with the dhania and coconut. Can be served with a coconut or green chutney.