The highlight of this dish is the dhokla which is common to many states in India, but what makes them unique in Rajasthan is that the dhoklas are made from maize flour. This is where it gets its distinct yellowish tinge from. While it may look rather simple, we will be the first to vouch for this power-packed dish. Essentially, it's a heavy dish with two pieces of dhokla (accompanied with some dal and chutney) generally sufficing for one person.
Preparing the dhokla starts with mixing the various ingredients such as coriander, green chilies, salt and other Indian spices into the maize flour. With the mixture complete, you will need to pour water into and gently knead it into dough. It's crucial to get the texture right (Santosh will help you out here) before moving on to the next step where you will shape the dhoklas. There are some basic shapes that the dhokla takes on in Rajasthan but you can experiment with the shapes yourself! Once this is done then you will have to put the dhoklas on the steamer for about 30 -40 mins. And while the dhokla steams, you will move on to making the dal which is simple process that involves chopping some garlic and mixing the right amount of spices before pressure cooking it.