Recipe

Instructions:
Take rice and split black gram. Let it soak for 7 to 8 hours.
Remove the split black gram, drain excess water, and add some curd and grind them. Repeat the same process for rice.
Mix ground black gram and rice and let it ferment for 8 to 10 hours.
Crush peas in a mixture jar.
Heat oil in a pan, add asafoetida and turmeric powder.
Add crushed peas to the pan. Season with salt to taste.
Mix crushed green chilies, garlic, ginger paste, desiccated coconut, sugar, garam masala, lemon juice, and chopped coriander leaves.
Mix the fermented batter with salt to taste.
Grease a dish with oil to make an Idada (White Dhokla).
Spread the batter evenly in the dish.
Take batter, add ENO, and a little water to activate it. Stir in one direction only. Spread this batter on the dish.
Sprinkle a little black pepper on top.
Heat water in a pan for steaming. Once the water is hot, steam the prepared batter.
Remove the Idada from the pan and let it cool.
After cooling, make cuts to form strips.
Repeat the process for the remaining batter.
Add thick coriander chutney and pea Puran on each strip.
Spread this mixture evenly over the batter to make Puran.
Roll the strips and secure them with toothpicks.
1)   Seasoning:
Heat oil in a pan and add big mustard seeds and asafoetida.
Once the mustard seeds splutter, add sesame seeds and curry leaves.
Spread this seasoning on the prepared white dhokla.
Our white dhokla rolls are now ready to be served. Enjoy your delicious Idada!
Tips:
Soak rice and black gram for 7-8 hours.
Grind to a smooth consistency.
 Ferment batter for 8-10 hours.
Cautions:  Remove toothpicks before consuming.