Name: Katta Dhokla
Ingredients: 1 cup Rice -; 1/4 cup Moong dal -; 1/4 Cup Urad Dal -; 1/4 cup Channa Dal -; 1/4 cup Tur Dal -; to taste Salt; 3/4 tsp Soda bi carb -; 2 tbsps Oil -; 1 cup water Boiling / hot -; 1 tbsp Ghee Oil or -; 1 tsp Mustard seeds -; 1 Curry leaves (sprig) -; 3 nos chilies Red broken into bits -; 2 tbsps coconut Grated - (optional)

Katta Dhokla.

You can have Katta Dhokla using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Katta Dhokla

Prepare 1 cup of Rice -.
You need 1/4 cup of Moong dal -.
It's 1/4 Cup of Urad Dal -.
You need 1/4 cup of Channa Dal -.
Prepare 1/4 cup of Tur Dal -.
You need to taste of Salt.
You need 3/4 tsp of Soda bi carb -.
Prepare 2 tbsps of Oil -.
Prepare 1 cup of water Boiling / hot -.
Prepare 1 tbsp of Ghee Oil or -.
You need 1 tsp of Mustard seeds -.
Prepare 1 of Curry leaves (sprig) -.
It's 3 nos of chilies Red broken into bits -.
It's 2 tbsps of coconut Grated - (optional).

Katta Dhokla instructions

Soak the rice, urad dal, moong dal, tur dal, channa dal for two hours. Grind them to a coarse paste (idly batter consistency) with water and salt. Leave the batter to ferment over night or for eight hours..
Heat a steamer or a pressure cooker. Grease a pan (2 pans if there is more batter), set aside..
In a small ladle, on a low flame, heat the 2 tbsp oil with the soda bi carb and mix thoroughly. Within a minute the mixture will start to bubble. Remove from flame and immediately add it to the dhokla batter and see that it is well mixed (do not stir too vigorously or the batter will loose its airiness and the small air bubbles that have started forming because of the soda bi carb)..
Pour the batter into the greased pan/pans. Place it in the steamer, cover and steam for 10 min or until it is springy to touch or if a wooden toothpick is inserted into the steamed dhokla, it comes out clean..
In the meanwhile, heat oil in a small kadai, over a low flame. When the oil hot, add the mustard seeds and when it starts to splutter, add the curry leaves and broken red chili bits. Set aside..
Remove from the steamer and immediately pour 3/4 cup boiling water into the pan/pans over the steamed dhokla (excess water can be drained off). Add more boiling water.
Cut the dhokla cake into squares or diamonds. Remove from the pan using a flat spatula. Place it on the serving plate. Pour the tempering over the cut dhokla pieces. Serve with green chutney..