Actually I have used rice flour in this recipe. So initially we have to prepare the rice flour from the raw rice. Soak and wash the rice and later dry it under the sun. It takes 6 to 7 hours to become dry and later you can grind them in a grinder to get smooth rice flour. You can prepare rice flour well in advance in large batch and keep it in an airtight container. You can use it for any recipe in future. Though you can use any raw rice or rice flour available in the market however, rice gives unique fragrant and taste to the dish.
Gobindobhog Rice (Any Raw Rice) – 1 cup
Semolina – 1/3 cup
Curd – 1/2 cup
Asafoetida – a pinch
Sugar – 1 teaspoon
Lemon Juice – 1 teaspoon
Fruit Salt – 1/2 teaspoon
Salt to taste
Curry Leaves – few
Mustard seeds – 1 teaspoon
Refined Oil – 1 tablespoon + few drops
Dry Red Chilli – 1
- Soak the rice for twenty minutes. After that wash the rice and drain the water.
- Allow to dry the rice under sunlight. It might take 7 to 8 hours.
- After that grind the rice to smooth rice flour.
- Dry roast semolina for few minutes and allow it to cool.
- Now take rice flour and semolina in a bowl and mix well.
- Add curd, asafoetida, salt and sugar into the mixture and mix well.
- Next add water to make the batter like dosa-batter consistency.
- Keep it aside for 20 minutes.
- In the mean time take a square plate and grease it.
- After 20 minutes add fruit salt in the mixture and mix well.
- Pour the mixture immediately in the greased plate.
- Boil water in a steamer and allow the mixture to steam for 15 to 20 minutes covering with a lid.
- After cooling take out the dhokla in a plate and cut into pieces.
- Heat oil in a pan and add mustard seeds, red chilli and curry leaves. Once they start crackling add them on the top of dhokla pieces and serve hot.