Green gram/Moong Dal – 1/2 Cup
Split Black Gram – 1/2 Cup
Rice – 1/2 Cup
Split Chickpeas – 1/2 Cup
Curd – 1/2 Cup
Water – 4 tbsp
Ginger Chilli Paste – 2 tsp
Asafoetida/Hing – 2 pinch
Turmeric Powder – 1/2 tsp
Oil – 3 tsp
ENO fruit salt – 1 sachet
Take a bowl, add 1 cup of Moong Dal/green gram, and 1/2 cup of Urad Dal/Split Black Gram.
Next Step - add 1/2 cup of rice, 1/2 cup of Chana Dal/Split chickpea, and wash all lentils & rice with water.
After washing all lentils & rice, soak them in water for 3 hours.
After 3 hours, remove the excess water and transfer the mix into a grinding jar.
Next step - add 1/2 cup of curd(alternatively use 1 cup of buttermilk), 2 tbsp of water, grind well, and make a fine paste.
Next Step - transfer the Batter to a bowl.
Next step - Into Batter, add 2 tsp of ginger-green chilli paste, 2 pinch asafoetida, 1/2 tsp of turmeric powder, salt as per taste.
Next Step - add 2-3 tsp of oil and mix everything well with a whisker.
Next step - place a Kadhai on flame, add 2 glasses of water, close the lid and boil for 5-6 minutes.
Next Step - Into Batter, add 1 sachet of Eno fruit salt and mix well gently in one direction.
Next step - transfer the Batter into a greased plate and sprinkle red chilli powder on the Batter.
Next Step - close the lid and steam your dhokla on high flame for 10-12 minutes.
After 10-12 minutes, remove the lid and insert a toothpick into the dhokla; if the toothpick comes out clean, this means your dhokla is cooked perfectly.
Next Step - turn off the flame, take out the plate to a plate, and let it a little cool.
Now, apply little oil on your dhokla and garnish it with coriander.