In a kadai, add 1½ cups small-grain rice, ½ cup urad dal, ½ cup poha, and 1 tsp methi dana. Mix well and roast for 2–3 minutes. Switch off the flame and add 1 cup rava. Mix well and let the mixture cool down completely.

Once cooled, grind the mixture into a coarse powder. Sieve the ground mixture to get an even-textured flour.

White dhokla premix is ready. Store it in an airtight container. It stays good for up to 3 months at room temperature and up to 6 months in the refrigerator.

In a mixing bowl, add 1 cup dhokla premix along with ½ cup curd or 2 cups sour buttermilk. Prepare a medium-thick, pouring consistency batter. Add salt to taste, 1 tsp sugar, 1 tsp green chilli-ginger paste, and 1 tbsp oil. Mix well.

Cover and let the batter rest for 15–20 minutes.

Once the batter is properly set, add 1 tsp Eno fruit salt and 1 tsp lemon juice. Mix gently. The batter will become frothy.

Grease a plate with oil, pour the batter into it, and spread it evenly in a thin layer. Sprinkle a little red chilli powder and black pepper powder on top.

In a steamer, add 3–4 cups of water and bring it to a boil. Place the plate in the steamer, cover with a lid, and steam on a medium-high flame for 12–15 minutes.

Once done, remove the plate from the steamer and let it cool for 5–10 minutes.

Spread a little oil on top, cut the dhokla into pieces, and serve with chutney.

In a mixer jar, add 1 cup coriander leaves, 2 green chillies, 1 inch ginger, salt to taste, 1 tsp cumin seeds, 1 tbsp sugar, 1 tbsp lemon juice, 2 tbsp peanuts, and 2 tbsp curd. Add ¼ cup water and grind into a smooth chutney.

Dhokla chutney is ready. Serve with white dhokla.