3 cups of rice
1 cup washed urad dal
4 green chilies
A small piece of ginger
1 cup sour yogurt
4 tsp lemon juice
4 tsp sugar
1/2 tsp soda-bi-carbonate
Salt to taste
For yellow dhokla:
2 1/2 cups of Bengal gram
1 tbsp rice
1 cup sour yogurt
A small piece of ginger
4 green chilies
4 tsp sugar
4 tsp lemon juice
1/2 tsp soda-bi-carbonate
A pinch of asafoetida
1/2 tsp mustard seeds
1 bunch of curry leaves
4 tbsp green chutney
1/2 tsp turmeric powder
Salt to taste
4 tbsp oil
2 tbsp grated coconut for garnishing

Double Decker Dhokla

1. Soak Bengal gram dal and rice separately overnight. Grind the dal into a paste and the rice into sooji consistency with the yogurt in a blender.
2. Mix together both the pastes. Add salt and keep aside for 8-9 hours for fermentation.
3. The batter should be a bit thicker than pakora batter. Add some water if desired.
4. When bubbles form in the batter and it has fermented, add ground green chilies, ginger, lemon juice, sugar and soda-bi-carbonate. Mix well.

1. Soak dal and rice overnight. Grind them into a paste in a blender adding yogurt.
2. Mix salt, turmeric powder and keep the mixture aside for fermentation for about 8-9 hours.
3. The batter should be a bit thicker than pakora batter. Add water if desired.
4. When the mixture has fermented, add ground green chilies, ginger, sugar, lemon juice and soda-bi-carbonate. Mix well.

1. Boil water in a pressure cooker.
2. Grease the round pan or cooker separator properly.
3. Pour in the white mixture and steam for 7 minutes without a weight. Open the lid of the cooker and spread green chutney on the white dhokla.
4. Now pour the yellow mixture over it. Close the lid and again steam it for 10 minutes on medium heat.
5. When all the dhoklas are prepared, cut them into square or diamond shapes.
6. Heat oil in a pan, add ground asafoetida, mustard seeds and curry leaves. Pour this seasoning on the dhoklas.
7. Garnish with grated coconut and serve them with tea.