Recipe

Instructions:
1)   Soaking Beans and Grams:
Soak white lobia beans for five to six hours in water.
Soak a split black gram for five to six hours in water.
2)   Grinding:
Remove the water from both the beans and grams. Grind them separately.
Once ground, put the white lobia beans in a bowl.
Grind the split black grams and add them to the bowl with the white lobia beans. Mix them properly.
Add Citric Acid (Limbu na phool) and oil to the mixture.
Mix them properly using a whisker for 4 to 5 minutes.
Cover and let it sit for 1 hour.
3)   Making Chutney:
Add green chilies, mint leaves, and coriander leaves.
Add salt as per taste and an ice cube.
Grind them to make chutney.
Take curd and mix it properly to make it soft.
Add salt as per taste. Add the prepared chutney to the curd and mix them properly. The chutney is ready.
4)   Preparing Dhokla Batter:
Take the ring mold and grease it properly with oil.
After 1 hour, take the batter and add salt, green chilli paste, and chopped fenugreek leaves. Mix them properly.
Use the batter separately for steaming rather than all at once.
Add ENO and water to activate ENO. Mix them properly.
After partially filling the molds—not all the way—tap them to release the remaining batter.
Follow the same process for the rest of the batter.
Put the molds inside the steamer, cover it, and adjust the gas flame to high. Let it steam for 8-10 mins.
Use a knife to check if the dhokla is ready thoroughly.
After finishing, remove them from the steamer and allow them to cool.
Use a knife to separate the dhoklas from the mold.
If you do not have molds, you can use a plate to shape the dhoklas.
Serve them on a plate with the chutney. Chola Methi Na Dhokla is ready to serve.
Tips:
Soak beans for the recommended time.
Grind beans separately for a smooth texture.
Whisk the batter for a light texture.
Cautions:
Do not exceed the soaking time.
Avoid over-grinding beans.
Use Citric Acid ( Limbu na phool) and oil in moderation.
Do not skip the whisking step.