Ingredients:

1 cup brown rice
1 cup white rice
¾ cup udad dal
¼ cup channa dal
5 green chillies, minced
250 grams of silken soft tofu
¼ cup lemon juice
Salt to taste
½ teaspoon baking soda (fruit salt)
A pinch of cayenne pepper to sprinkle on the dhokla (optional)
1 teaspoon oil
3 teaspoon mustard seeds
½ cup coriander leaves finely chopped
¼ cup coconut shredded

Preparation:

Soak rice and all dals together for about 8 hours.
Drain. Blend with water to make a smooth paste.
Add green chillies, tofu, lemon juice, salt and blend further till mixed well. Set aside for
2 hours to ferment.
Grease a baking dish.
Fill 1 inch water in a pan in which the baking dish will fit, and let it boil.
Pour the batter about 1 inch deep in the greased dish. Add baking soda and stir gently, in one direction. The dough will start to bubble and fluff up soon.
Place pan inside the boiling water pan and let simmer. Sprinkle some cayenne pepper. Cover pan with a lid, and let the dhokla steam at least 10-15 minutes or until a toothpick inserted in the centre comes out clean.
Cut into squares after it has cooled.
Heat oil, add mustard seeds and pour over the dhokla pieces.
Garnish with coriander and coconut on top.

Serve warm with coconut or tamarind chutney.