Brown Rice Dhokla

By blum099

Ingredients

• 1 cup (150 grams) brown rice
• 1 cup (150 grams) white rice
• 3/4 cup (150 grams) udad dal (lentils)
• 1/4 cup (50 grams) chana dal (lentils)
• 4-5 green chilies, minced
• 1 12-ounce (400 grams) package of silken soft tofuor blended regular tofu
• 1/4 cup (60 milliliters) lemon juice
• 1/2 teaspoon Eno Fruit Salt (You can find this at any Indian grocery store. it's primarily meant to fight indigestion.)
• salt, to taste
• 2-3 teaspoons (6-9 grams) mustard seeds
• 1/2 cup (8 grams) finely chopped coriander leaves
• 1/4 cup (20 grams) shredded coconut
• cayenne pepper to sprinkle on the dhokla (optional)

Preparation

Step 1

Soak the rice and the dals (lentils) together for about 8 hours or overnight. Drain then blend with some water to make a rather smooth paste, perhaps using a powerful blender. Add the tofu and lemon juice and salt and blend a little more until mixed.

Set aside for 2-6 hours to ferment. (Two hours is ample time, however, the longer it ferments the more sour the taste.) Grease a dish with sides at least 2-3 inches high. This dish will be immersed into a pan of water about 1-inch deep and set to boil. Once the batter is prepared, pour it into the greased dish. Now add the Eno Fruit Salt and stir gently, clockwise until evenly mixed. The dough should be bubbling and rising slightly.

Carefully place the pan inside the boiling water, reduce to a simmer, and sprinkle some cayenne on top. Cover the pan with a snug lid, and let the dhokla steam at least 10-15 minutes or until a toothpick inserted in the center comes out clean.

Remove, allow it to cool a little, and then cut into squares.
Heat the pan and sputter the mustard seeds on hot dry pan. Pour over the dhokla pieces. Sprinkle the coriander and coconut on top.
Serve warm alone or with some coconut chutney for some extra flavor.

Recipe by Vaishali Honawar