Rasiya Dhokla is a gravy-like version of the popular khaman dhokla. It is made with a fermented batter of chana dal (Split Chickpea Lentil) and rice. The batter is steamed in a steamer. Once it is steamed, it is allowed to cool down and then cut into small pieces. Then a tempering is prepared with mustard seeds, cumin seeds, curry leaves, tamarind pulp, jaggery and red chilli powder. Dhokla pieces are dumped in this curry.
It is served with thepla and steaming hot chai. This rasiya dhokla is soft, delicious and truly finger-licking.