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Dried rice and split chickpeas are soaked overnight. The mixture is ground, and the paste is fermented for at least four hours. Spices are added, such as chili pepper, coriander, and ginger. The fermented batter is then steamed for about 15 minutes and cut into pieces.
Dhokla is a light, spongy Gujarati snack made from a fermented batter. The basic ingredients are gram flour (besan), curd, water, turmeric, ginger-green chilli paste, salt, sugar, lemon juice, and eno/fruit salt. Mix the batter until smooth, let it rest, then add eno just before steaming. Pour into a greased tray and steam for 12–15 minutes. After cooling, temper with mustard seeds, curry leaves, green chillies, and a little sugar water. Cut into pieces and serve. For serving traditional snacks beautifully, http://www.brassglobe.com offers elegant brass plates and bowls.