Wash sama rice under tap water until it runs clear. Set it aside to drain.
Transfer raw sabudana to a grinder.
Cover the blender and grind the sabudana/sago pearls until it reaches a fine powder-like consistency.
Combine powdered sabudana and sama rice in a bowl. Add enough water to soak the grains. Set it aside in the refrigerator for 3-4 hours or overnight.
After the desired cycle is over, blend the soaked mixture to make a smooth batter. The batter should be creamy, not grainy. If it's grainy, blend until smooth. Add yogurt, lemon juice, sugar, citric acid, and salt. Mix to combine. The batter should of pouring consistency. If it's thick, add extra water to adjust the consistency.
Grease a tray or thali.
When ready to steam, add baking powder and whisk the batter. The more the air is incorporated in the batter, the lighter the dhokla will become .
Pour batter in the greased tray and..
Steam for 12- 15 minutes until the knife comes out clean.
Allow it to cool completely.
Carefully flip it over.
Assemble ingredients for tempering.
Prepare tempering and add 2-3 tablespoon of water.
Pour it on top of the dhokla.
Cut into squares and..
Serve hot with vrat ki chutney. (link mentioned above in the main post).
For Navratri meal planner please visit the links above.