(Steamed Rice & Lentil cakes)
Rice – 3 cups
Bengal Gram – 1 cup
Sour Curds – 1 cup
Water – 20 ml.
Fenugreek seeds – 1 tsp.
Mustard seeds – ½ tsp.
Turmeric powder – ½ tsp.
Oil – 1 tblsp.
Oil – 1 tsp. (for greasing)
Asafoetida – pinch
Baking soda – 1 tsp.
Green Chillies – 3 nos.
Salt – to taste
Fresh Coriander Leaves – 1 tblsp.
Grind the rice and Bengal Gram to coarse flour.
In a vessel, mix sour curds and flour. Add fenugreek seeds, baking soda and turmeric powder and mix thoroughly. Keep this batter covered with a lid or a cloth for fermentation for 9 – 10 hours or leave it overnight.
To the fermented batter, add chopped coriander leaves, salt and water and mix well.
In a separate vessel, heat oil on a medium flame. When hot, add mustard seeds and asfoetida. Let it temper.
When the mustard seeds start popping, add the tempered mixture to the fermented batter. Mix well.
Grease a thali and pour this batter in it. Steam the Dhokras.
The steamed Dhokras will puff up slightly. When done, remove and cut into pieces.