For the dough
500 g of bico rice soaked overnight in water
2 1/2 cups of uncooked white rice soaked overnight in water
2 cups of natural yogurt
3 tablespoons of turmeric powder
1 red pepper
2 tablespoons of freshly squeezed lime juice
3 cloves of garlic
1 piece of 4 cm ginger, grated
2 teaspoons of salt
For each mold prepared
1 tablespoon of oil
1 teaspoon of fruit salt
For the seasoning
2 tablespoons of oil
1 1/2 teaspoons of black mustard powder
2 tablespoons of sesame seeds
1 teaspoon of oregano
2 tablespoons of grated coconut
1 tablespoon of chopped cilantro
For the dough
500 g of bico rice soaked overnight in water
2 1/2 cups of uncooked white rice soaked overnight in water
2 cups of natural yogurt
3 tablespoons of turmeric powder
1 red pepper
2 tablespoons of freshly squeezed lime juice
3 cloves of garlic
1 piece of 4 cm ginger, grated
2 teaspoons of salt
For each mold prepared
1 tablespoon of oil
1 teaspoon of fruit salt
For the seasoning
2 tablespoons of oil
1 1/2 teaspoons of black mustard powder
2 tablespoons of sesame seeds
1 teaspoon of oregano
2 tablespoons of grated coconut
1 tablespoon of chopped cilantro
Drain the bico rice and white rice
Blend in a processor or blender, separately, until well ground
Combine the yogurt, turmeric, red pepper, lime juice, garlic, ginger, salt, and 3/4 cup of water
Blend until a smooth mixture forms
Let it rest, covered, at room temperature for one day
Pass through the blender or processor again
In the center of a large saucepan, place a refractory mold with the opening facing down
Add enough water to cover the mold and bring to a boil
Cook the dough slowly: place 2 cups of the bico rice mixture into a 18 x 25 cm mold
Add the oil and fruit salt
Mix well with a fork and spread evenly
Place the baking dish supported by the mold inside the saucepan
Cover and cook over low heat for about 15 minutes or until, when you insert a toothpick, it comes out clean
Let it cool and cut into squares or diamonds
Repeat the process until all the dough is used up
Reserve half of the dhokla and prepare the seasoning for the other part: warm the oil with the mustard powder, sesame seeds, and oregano
Add to the dhokla and mix gently
Cover and cook over low heat for 5 minutes
Remove from the saucepan and sprinkle with coconut and cilantro
Serve at room temperature
Serves 20 portions
Note: Serve the simple dhokla and seasoned dhokla with chutneys
Total caloric content: 3726 calories.
