White Dhokla

Ingredients

• Rice flour 200 gm (1 3/4 cups)
• Soojee 30 gm (1/4 cup)
• Yoghurt 100 ml (1/2 cup)
• Sugar to taste
• Oil 4 tsp
• Mustard  seeds 1/2 tsp
• Whole red peppers 1-2
• Water as required
• Salt to taste or 1 1/2 tsp
• Lemon  juice 1 tbsp
• Fruit salt or baking soda 2 tsp
• 2, 6" greased metal plates for cooking the dhokla
• Grated coconut and chopped coriander leaves for garnish

Preparation

• Mix together the rice flour, soojee, yogurt, sugar and 1 tsp oil into a smooth paste. Add enough water so as to make a batter of dropping consistency. Add the lemon juice and leave to ferment overnight.

• Keep the steamer over the stove for the water to boil.

• When the water comes to boil, mix in the soda in 2 tbsp water and add to the batter, whisking vigorously to fluff up and immediately pour batter into prepared plates.

• Place in the steamer, cover and steam for 20 minutes. Remove, cool and cut into cubes.

• Heat oil in a pan and add the mustard seeds, when crackling add the red pepper, when the color darkens add 2 tbsp water, bring to a boil and pour over the dhokla cubes. Garnish by sprinkling grated coconut and coriander leaves.