| • | Soak the rice and dal separately for 4-6 hrs in plenty of water. Afterwards, grind them together.
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| • | Add curd and hot water to the dal-rice mixture to get a thick batter like consistency.
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| • | Allow it to ferment for at least 6 to 7 hours.
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| • | Add sodium bicarbonate, asafoetida, chili-ginger paste and salt to the dhokla batter and mix well.
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| • | Smear a bit of oil on a tray and pour the batter to fill upto half the height of tray. Sprinkle a little black pepper powder on top.
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| • | Steam for about 10 minutes and then cut into square/ diamond shaped pieces.
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| • | For tempering (tadka), heat 1 tsp oil in a pan and add mustard seeds to it.
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| • | When seeds start spluttering, pour the tempering on the dhokla pieces.
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| • | Garnish the dhokla with grated coconut and coriander leaves.
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| • | Khatta Dhokla is ready to eat. Serve with green chutney. |
