Dry roast rice and dals on medium heat for four to five minutes.
Cool and grind into a semi-coarse powder.
Place powder in a bowl. Add curd and hot water and make batter pouring consistency.
Add salt and leave to ferment for at least 6 to 7 hours.
Once the batter is fermented, mix the ginger green chilli paste,salt and methi leaves.
Grease the thali and boil water in the steamer/boiler.
Pour half of the batter in another vessel.
In a small bowl, add one-fourth tsp of soda bicarbonate, half a tsp of oil snd half a tsp of lemon juice.
Add this to the batter and mix well.
Repeat this for the remaining batter just before putting it in the steamer.
Pour this onto the greased thali and steam it in the steamer for eight to ten minutes.
Check by insterting a knife. If the knife comes out clean, it is cooked.
For tempering heat oil in a small pan add the mustard seeds, sesame seeds,asafoetida and pour over the dhokla.
Garnish with the chopped coriander leaves grated coconut.
Serve with green chutney and red garlic chutney.
