Dhokla

Sure, I'd be happy to help! Dhokla is a popular Indian snack that originated in the state of Gujarat. It is a fermented food made from a mixture of rice flour and lentil flour, and is often served as a side dish or appetizer.

Here's a brief overview of how Dhokla is made:

1. The first step in making Dhokla is to prepare the batter. To do this, you'll need to mix together equal parts of rice flour and lentil flour in a large bowl.

2. Next, you'll need to add a small amount of yogurt to the bowl and mix it in with the flours. The yogurt will help to ferment the batter, giving Dhokla its characteristic tangy flavor.

3. Now, add a small amount of water to the bowl and mix everything together until a smooth batter forms. The batter should be thick enough to hold its shape when poured, but still pourable.

4. Cover the bowl with a clean cloth and let the batter rest for 12-24 hours in a warm, draft-free place. During this time, the batter will ferment and rise slightly, giving Dhokla its characteristic texture and flavor.

5. Once the batter has fermented, pour it into a greased steamer basket or a steel dish.

6. Steam the Dhokla for 15-20 minutes over boiling water, or until it is cooked through and has a soft, spongy texture.

7. While the Dhokla is cooking, prepare the tempering by heating oil in a pan over medium heat. Add mustard seeds, cumin seeds, and curry leaves to the pan and allow them to sizzle for a few seconds.

8. Once the Dhokla is cooked, remove it from the steamer and place it on a serving plate. Pour the tempering over the top of the Dhokla and sprinkle with chopped cilantro.

9. Serve the Dhokla immediately, garnished with additional cilantro and a dollop of yogurt, if desired.

I hope that helps! Do you have any specific questions about making Dhokla?