Roast the rice in a pan very lightly and do not let it brown.
Prepare the batter by mixing rice, rock salt, chilli paste, ginger paste and yoghurt. Leave the mixture to ferment overnight. Should become a bit spongy.
Grease a tin with little ghee and transfer the batter into it.
Place the tin into the steamer and let cook for 20 minutes.
Test if it is done and then let it cool.
To make seasoning:
Heat ghee in a pan. Add cumin, red pepper and curry leaves. Now pour it over the dhokla.
Cut the dhokla into serving pieces and serve garnished with the coriander and coconut.
Key Ingredients: desiccated coconut, coriander leaves, cumin seeds, rock salt, green chillies, ginger, yogurt, barnyard millet, clarified butter, pimiento, curry leaves