Wash the rice. Drain. Dry them on a cloth in the shade. Wipe the beans with a wet cloth. Dry.
Separately grind them to a coarse powder.
Mix both the powders well. Store in an airtight container. Use as required.
For the Dhokla Batter
In a pan, add the butter milk, to the dhokla mix. Make a thick batter of pouring consistency. Allow it to ferment in a warm place for 6-8 hours.
Add rest of the ingredients. Mix well.
To Proceed
Lightly grease the dhokla plates with oil.
At the time of steaming, add eno* and salt to the batter. Mix well. Pour the batter equally in each plate. Fill half the height of the plate, to allow the batter to rise
Sprinkle red chilli or pepper powder, cummin seeds and coriander leaves (optional).
On a high flame, boil water in the steam cooker.
Place the batter plates in it. Steam for 5-7 minutes.
Remove the plates. Cool for 2-3 minutes.
Apply ghee over the steamed dhoklas. Cut them into square or diamond shape pieces. Gently remove them with a spatula. Serve hot.
Repeat for rest of the batter. Makes 4 plates. Serve with ghee, methi no masala, sweet mango pickle or green chutney.
Additional Note:
Add 1/2 teaspoon eno per individual plate. Add it only if the batter does not rise. If pressure cooker is used for steaming dhoklas, the weight whistle is not used.