An absolute joy to behold!
Dhokla layered with cottage cheese and chutney… Melt in the mouth delicious!!
Soak 1 katori rice and 1/2 katori chana dal for 4 hours. Drain and grind with sour yoghurt, ginger and green chillies. Keep overnight to ferment. Add salt, tsp of sugar and some turmeric. Then steam with 1 heaped tsp eno for 10 minutes on medium high in two small thalis of equal size. Rest for 10 minutes before taking it out.
Gently, slide out of thalis just like cakes. Layer with cottage cheese/soft mashed paneer and green chutney to make a savory dhokla cake.
Heat oil, add rai, Kari patta, green chillies. Then add some water, 1/4 tsp sugar, a squeeze of lime and a pinch if eno and boil. Pour this over Dhokla cake and let it rest.