Rice chanadal dhokla with dhaniya khatti and mithi chutney

Soak chanadal and rice for 8 hrs or overnight

Drain excess water and grind them with curd and 1/2 cup of water...batter should b like idli batter

Transfer it to a lare bowl and add Salt.. Turmeric powder and put it to ferment in warm place for 6/8 hrs

Grease steamer plate with oil pour 2/3 glass of wat at the bottom of the steamer & heat it over medium flame.

Add Ginger garlic chilli paste in fermented batter and mix them properly add eno and stir in one direction for 1 mint

After stirring there will b bubbles formed and batter size will increase

Pour it to greased plate until half it's capacity

Sprinkle chilli powder on top and place them into steamer...steam for 10/15 mins in medium flame.. check with a knife...

You can temper also with oil..rai.. Curry leaves... chilli and til but i like without tempering... enjoy