A soft, steamed savory rice and lentil cakes called white dhokla, a quintessential of Gujarati cuisine is just perfect for breakfast, evening snack or after meal snacking.
Wash and soak the rice and dal in enough water for about 6-8 hours.
Once soaked drain the water, add yogurt, salt, sugar and fenugreek seeds, green chilli, ginger and grind into a fine paste using a grinder. Use little water if the paste seems thick.
Keep the paste covered in a warm place to ferment for about 6-8 hours or overnight.
Grease a 7" cake tin with oil and start boiling water in the steamer.
Transfer the batter to the prepared tin and let it steam for about 20 minutes or until a skewer inserted in the center comes out clean.
Remove from heat and let the dhokla cake out from the cake tin to cool for some time.
To temper
Heat oil in a pan and add asafetida, cumin, mustard and curry leaves. Let the seeds crackle for a minute.
Add green chilies, sesame seeds and let the seeds brown a little. Add lemon juice and remove from heat.
Pour the tempering on to the steamed cake. Slice and serve.
Notes
Make sure to use sour yogurt to make the dhokla. Adjust the chilli as per your taste and preferences.