This recipe is a "day after party" special. I use left over rice to make this Dhokla and I learnt it from my aunt. It can be served as a side dish or it can be meal in itself for breakfast as well.
1 cup rice
2-3 spoons of chickpea flour
2-3 finely chopped green chilles
1/2 tsp grated ginger
1 spoon Mustard seeds
1/4 spoon asoefoetida
1/2 cup yogurt
1/4 tsp turmeric powder
Cilantro to garnish
Mix the rice, yogurt, half of the gren chilles, ginger and chickpea flour, salt and mash well. Heat 2-3 spoons of oil in a pan and add the mustard, asoefoetida , turmeric powder , green chillies and add the rice mix and stir well untill the chickpea flour is chooked. The mix should be cooked and should leave the sides of the pan, also the mix glistens when the chickepea flour is cooked.
Oil a tray and pour the mix and flatten with the base of the palm of our hand.Cut into squares and remove them when it cools.Transfer into a plate and again heat 2 spoons of oil and add mustard seeds. one can add a spoonful of seasame seeds as well.and pour over the dhokla. Garnish with cilantro and serve.
The yogurt gives it a typical sour taste expected in dhoklas and the dont miss on the two tadkas as it only enhances the flavour of this recipe.This is my entry for the Jivha Breakfast -March 2010 hosted by Suma Gandlur of Veggie Platter which was intiated Indira of Mahanadi cooking with conciousness.