6 1crice 1cchana dal 0.5curad dal 1ccurd 1tsalt 1tturmeric powder 2tmustard seeds 4Toil (any refined oil) 20curry leaves 20gcoriander leaves

 

1. The process has to start 24 hrs before cooking
2. Soak the dals and rice separately in sufficient water for 6 hrs.
   
3. Grind them separately. Then mix them well with curd, salt and turmeric powder and some water if needed to make a semisolid paste. The paste should be thin enough that when you pour the paste with spoon it flows down.
   
4. Leave the paste for fermentation for 12 hrs. After fermentation the volume should approximately double.
   
5. Grease the idli stand with oil and pour the paste in each slot upto 3/4 level.
   
6. Fill the cooker with water so as the level of water is below the bottom of the idli stands bottom most plate.
7. Close the cooker without whistle and cook it on medium heat for 20-25 min.
8. Check it with knife if it comes out without the paste stuck into it, means the dhoklas are ready.
9. Take out the idli stand from the cooker and keep it for 4-5 min till they look a little dry
   
10. Remove them from the stand and keep them aside.
    
11. Cut each idli into four pieces.
    
12. Pour the oil in kadahi and heat it.
13. Add mustard seeds till they stop crackling and then add curry leaves to it and fry them till they loose their softness.
    
14. Now add the dhokla pieces to it and mix it well.
15. Put the dhoklas in a plate and garnish it with coriander leaves.