Soak rice and daal for 5 to 6 hours
After that grind them coarsely in a mixture jar take out in a bowl and cover it keep it to furment for 3-4 hours you can keep it under the sun will get fast result
Now add salt ginger chilli paste into the batter it should not be very thick or very thin
Add beaten curd with fingers give nice mix so air incorporate into it
Other side on the flame put Dhokla stand fill water into it about 2 glasses
Grease the plate of Dhokla stand and keep it inside the stand
Add eno sachet in batter and pour it into the greased plate
Cover the lid and in high flame cook it for 10 to 15 minutes lower the flame for 5 minutes open the lid insert the knife and check if knife comes clean dhoklas are done
For tempering take oil heat it add mustard seeds and sesame seeds pour it on dhoklas garnish with fresh coriander leaves and coconut shavings and sprinkle red chilli powder serve with ketchup or green chattni
