Rice Dhokla Recipe

Ingredients:
200 gm (1 3/4 cups) rice flour
30 gm (1/4 cup) soojee
100 ml (1/2 cup) yoghurt
sugar to taste
4 tsp oil
1/2 tsp mustard seeds
1-2 whole red peppers
a pinch of asafoetida powder
water as required
salt to taste
1 tsp lemon juice
2, 6" greased metal plates for cooking the dhokla

Method:
Mix together the rice flour, soojee, yogurt, sugar and 1 tsp oil into a smooth paste. Add enough water so as to make a batter of dropping consistency. Add the lemon juice and asafoetida and leave to ferment overnight.

Keep the steamer over the stove for the water to boil. Pour batter into prepared plates, cover and steam for 20 minutes. Remove, cool and cut into cubes.

Heat oil in a pan and add the mustard seeds, when crackling add the red pepper, when the colour darkens add 2 tbsp water, bring to a boil and pour over the dhokla cubes. Garnish by sprinkling grated coconut and coriander leaves.