Dhokla is a Gujarati word whereas in Rajasthan we call it Khaman.

Let’s talk business, i know you are hungry and you want to eat.

So here we go,

Things needed –

1. A big smile
2. Rice and urad dal batter (same one used for idli)
3. Coriander chutney or any chutney that you would like
4. Olive oil
5. I used idli stand to make dhoklas
6. Tempering – mustard seeds, sesame seeds, asafoetida, curry leaves, green chillies

Follow the below steps –

1. Take around 2 cups of rice and urad dal and soak it overnight or for 7-8 hours. Grind it next morning to make a smooth paste like idli batter consistency. Add water if required.
2. Grease the plate nicely with oil especially the corners.
3. Now, spread the batter on greased plate approximately one cm, this will semi cook the first layer and it will be easy to apply the chutney. Steam it for 4-5 mins (i kept checking every minute but this is not recommended)
4. After the first layer is semi cooked, apply a layer of chutney (i used coriander chutney) evenly on dhokla.  Then pour the final layer of batter on top of chutney and spread it evenly.
5. Cook the dhokla for 8 to 10 minutes. (i will recommend to check once after half time)

For tempering –

1. In a tempering pan or a smaller pan take some oil (good quantity), add mustard seeds, sesame seeds, curry leaves, green chilies, salt, asafoetida (hing) and pour it on the dhokla
2. Cut the dhokla in any shape you want and garnish with coriander.

Feel free to share your thoughts.