Colored Dhokla

Ingredients

1/2 cup Rice

2 1/2 tablespoons Split black gram skinless (dhuli urad dal)  

3/4 cup Sour yogurt            

1 cup Gram flour (besan), sieved  1 cup

1/4 teaspoon Turmeric powder     

2 tablespoons Oil    

2 tablespoons Lemon juice

1/4 teaspoon Soda bicarbonate   

2 medium Fresh coriander leaves bunch

1 medium Fresh mint leaves bunch        

5 Green chillies

1 teaspoon  Sugar  

1/4 cup Ganthia      

1 teaspoon Mustard seeds            

2 tablespoons Fresh coriander leaves, chopped          

1/2 cup Coconut, scraped

Salt -   to taste

 Method

 1. Grind rice and urad dal into a coarse powder. Take the powder in a bowl and add two tablespoons yogurt and three fourth cup of warm water. Mix thoroughly to make a batter of pouring consistency with no lumps in it. Set aside to ferment for eight  hours.

 2. Take gram flour and turmeric powder in a bowl. Add remaining yogurt and approximately three fourth cup of warm water and mix well. 

 3. Set it aside to ferment for four hours.

 4. Take the fermented batter as prepared in step 1 and add a mixture of half tablespoon oil, half tablespoon lemon juice and one fourth teaspoon soda bicarbonate and mix thoroughly. Add salt and mix.

 5. Heat water in a steamer. Grease a plate and pour the above prepared batter till half full. Place it on the ring in the pan. Keep it in the steamer, cover and steam for five - six minutes

 6. Grind together coriander leaves, mint leaves, green chillies, one tablespoon lemon juice, salt, sugar and ganthia to a smooth paste.

 7. Mix the remaining lemon juice, half tablespoon oil and turmeric powder in a small bowl. Add remaining soda bicarbonate and stir to mix. Add it to the fermented batter as prepared in step 2 and mix.

 8. Remove the white dhokla from the steamer and spread a thick layer of green chutney on it.Pour the batter prepared in step7 over the chutney layer and steam it for ten minutes.

 9. For tempering heat remaining oil in a pan and add mustard seeds. When the seeds splutter pour the tempering over the colored dhokla.

 10. Cut it into squares and serve garnished coriander leaves and scraped coconut.