Prep Time

15 minutes

Prep notes

Mix together in a bowl rice flour, oats flour, ginger, turmeric, sea salt, and soy milk or milk of your choice. Cover the bowl with a lid and keep the mixture overnight for fermentation

Cooking Time

20 minutes

Yields

4 servings

Ingredients

• 1 ½ cup of almond milk, soy milk or milk of your choice
• 1 cup of brown rice flour
• 1 cup of rolled oats flour
• ¼ cup of water
• 1 green chili cut in thin strips lengthwise
• 1 tbsp grated ginger
• 1 tbsp coconut cooking oil or oil of your choice
• 1 tsp mustard seeds
• 1 tsp evaporated cane sugar (gur)
• 1 tsp soda bicarbonate
• ½ tsp sea salt
• ¼ tsp turmeric powder
• ¼ tsp red chili powder
• few fresh curry leaves

Directions:

1. Add soda bicarbonate to the fermented mixture. Add water if required to attain a semi-liquid consistency
2. Pour into a baking dish and sprinkle with red chili powder
3. Steam for 20 minutes or till done
4. Mix the cane sugar into the ¼ cup of water and keep ready
5. Heat oil in a small pan and add mustard seeds, curry leaves, and the chilies. Saute for few seconds and add the sugar water mixture
6. Pour the contents of the small pan onto the steamed dhokla
7. Cut into squares and serve fresh with mint chutney or any sauce of your choice