Roast the rice and the dal on medium heat for four to five minutes. Allow it to cool and then grind into a semi-coarse powder.
Put the powder in a bowl. Add yoghurt (little sour) and warm water into the bowl. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
Add salt and let it ferment for eight to ten hours. Make a paste of ginger and green chillies.
Once fermented, mix the ginger, green chilli paste with the batter.
Grease the dhokla platter or a thali. Boil water in the steamer/boiler.
Pour half of the batter in another vessel. In a small bowl, add one-fourth-tspn soda bi-carbonate, half tspn oil and half tspn lemon juice.
Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.
Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked.
Sprinkle some finely chopped coriander leaves and serve hot with green chutney.
