• Mix the rice flour, curd, rava, sugar and oil and make it into a smooth paste. Add enough warm water to make the batter to a thick pouring consistency.
• Add lemon juice and asafoetida powder and leave the batter to ferment overnight or for 6-8 hours.
• 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 20 minutes.
• Remove it, cool it down and cut the Dhokla into cubes.

Seasoning

• Heat oil in a pan, add mustard seeds and once it splutters, add the red peppers.
• When the color changes, add a little water, let it boil and then pour it over the Dhoklas.

Garnishing

• Garnish with sprinkled coriander leaves and grated coconut.