• Wash and soak the dals and rice for about 5-6 hours or overnight.
• Drain off the excess water and blend them into a thick batter using a blender. Tip – Use minimum water while blending so that the batter is of a smooth paste consistency.
• Transfer this batter to a bowl and keep it aside for 6-8 hours for fermentation.
• After the fermentation process, pour the batter into a bowl, add turmeric powder, salt, green chili-ginger paste, and warm water and whisk the mixture. Use water to adjust the batter to a thick and pouring consistency.
• Grease a plate with oil and keep the steamer/cooker ready.
• Pour the batter onto the plate evenly and steam it in the cooker for about 15 minutes. To check, you can prick in the Dhokla using a toothpick or knife and if it comes out clean, the Dhokla is done.
• Cool it down and cut the dish into cubes.

Seasoning

• Heat oil in a pan, add mustard seeds and let it crackle.
• Add the chopped green chilies too.

Garnishing

• Garnish with chopped coriander leaves and serve hot.