Rice chanadal dhokla with dhaniya khatti and mithi chutney

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, Rice chanadal dhokla with dhaniya khatti and mithi chutney. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rice chanadal dhokla with dhaniya khatti and mithi chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rice chanadal dhokla with dhaniya khatti and mithi chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few ingredients. You can have Rice chanadal dhokla with dhaniya khatti and mithi chutney using 9 ingredients and 9 steps. Here is how you can achieve it.

#ingredientrice

Ingredients and spices that need to be Make ready to make Rice chanadal dhokla with dhaniya khatti and mithi chutney:

1. 1 cup rice
2. 1/2 cup chana dal
3. 1 tbs ginger garlic chilli paste
4. 1 tbs chilli powder
5. To taste Salt
6. 1/2 cup curd sour
7. 1 tbs Turmeric powder
8. 1 tbs oil
9. 1 pouch eno

Steps to make to make Rice chanadal dhokla with dhaniya khatti and mithi chutney

1. Soak chanadal and rice for 8 hrs or overnight
2. Drain excess water and grind them with curd and 1/2 cup of water...batter should b like idli batter
3. Transfer it to a lare bowl and add Salt.. Turmeric powder and put it to ferment in warm place for 6/8 hrs
4. Grease steamer plate with oil pour 2/3 glass of wat at the bottom of the steamer & heat it over medium flame.
5. Add Ginger garlic chilli paste in fermented batter and mix them properly add eno and stir in one direction for 1 mint
6. After stirring there will b bubbles formed and batter size will increase
7. Pour it to greased plate until half it's capacity
8. Sprinkle chilli powder on top and place them into steamer...steam for 10/15 mins in medium flame.. check with a knife...
9. You can temper also with oil..rai.. Curry leaves... chilli and til but i like without tempering... enjoy

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