Traditonally, dhokla is made by soaking rice and lentils (the types of lentils depend on the variety of dhokla you are making) overnight and grinding this into a batter which is then steam cooked. Dhokla comes in many varieties (depending on what's in them) such as Moong Dhokla, Corn Dhokla, Methi (Fenugreek Leaves) Dhokla, Sooji (Semolina) Dhoklas to mention just a few.
Fresh corn seeds (or tinned corn seeds)
: 4 cups
Green Chilly and ginger paste
: 3 tsp
(for tadka, mustard seeds, curry leaves, asafoetida)
: for greasing
Grind the all corn seeds in to paste in a mixer. the paste should not be very fine.
- Take this paste of corn in a big bowl, add 2 cups of gram flour and 1 cup of sour curd.
- Mix it well and keep it aside for 2 hours for fermentation.
- After 2- 21/2 hrs. take the mixture, add ginger chilli paste, salt to taste, ajwain powder, turmeric and water as per need to make it consistency of dhokla batter.
- In the end add eatable soda and mix it thoroughly.
- Pour this mixture in a pre greased pan.
- Keep this pan in microwave high for 7 minutes, then keep the pan inside for a while and then remove it from microwave.
- After five minutes of removing it from microwave cut it into square pieces with a knife.