How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines. So here is the recipe:
- Rice 1 cup
- Split skinless black gram (dhuli urad dal) soaked and drained 1/4 cup
- Sour yogurt whisked 1/4 cup
- Oil 2 tablespoons + 2 teaspoons
- Green chilli-ginger paste fresh 2 teaspoons
- Salt to taste
- Fruit salt 1 teaspoon
- Green chutney 1/3 cup
- Mustard seeds 3/4 cup
- Asafoetida a pinch
- Curry leaves 5-6
- Green chillies slit 1-2
- Drain the water and grind the rice and dal with half a cup of water to a fine batter. The batter should be thick, but of pouring consistency.
- Transfer the batter into a deep bowl and add the yogurt and whisk well till no lumps remain. Cover the bowl with a lid and keep it in a warm place to ferment overnight.
- Heat sufficient water in a steamer. Grease two round dhokla plates with one tablespoon oil.
- Meanwhile, add the green chilli-ginger paste, salt and fruit salt and oil to the batter and mix well.
- Pour the batter into prepared plates.
- Place the plates in the steamer. Cover with the lid and steam for 8-10 minutes. Check with a skewer to see if the dhokla is almost cooked.
- Spread a generous layer of green chutney and pour another layer of batter on top.
- Steam for 10-12 minutes more.
- Heat the remaining oil in a non-stick pan. Add the mustard seeds, asafoetida and curry leaves and green chillies. When the seeds stop spluttering, pour the tempering on the dhokla.
- Cut into cubes and serve.