About the Recipe
¾ cup samak chawal
1 cup vegan yoghurt
1 tsp ginger paste
½ tsp green chillies paste
1 tsp sendha namak (rock salt)
2 tsp coconut oil/ghee
2 whole dry red peppers
Few curry leaves
1 tsp cumin seeds
For garnishing coconut and fresh coriander, grated
Roast the rice in a pan very lightly and do not let it brown.
Prepare the batter by mixing rice, rock salt, chilli paste, ginger paste and yoghurt. Leave the mixture to ferment overnight. It should become a bit spongy.
Grease a tin with little ghee and transfer the batter into it.
Place the tin into the steamer and let cook for 20 minutes and then let it cool.
Heat ghee in a pan. Add cumin, red pepper and curry leaves. Now pour it over the dhokla.
Cut the dhokla into serving pieces and serve garnished with the coriander and coconut.