Tithi Special:
Ingredients
white batter
green batter
yellow batter (khaman)
Instructions
for white batter
  1. Mix atta and buttermilk. Make batter.
  2. Keep aside for 3-4 hours.
for green batter
  1. Wash and soak dal with chilka for 3 hours.
  2. Drain the water, keep aside.
  3. Put in dal, salt, curd, sugar, dry chilli to make a batter like dhokla. Keep aside.
for yellow batter
  1. Combine all the ingredients for the batter except the eno using enough water to make a thick batter.
how to proceed
  1. Grease the katori.
  2. Add eno in white batter and mix well, put 1 tbsp batter in each katori and put the katoris in steamer.
  3. Add eno in green batter. After 5 minutes, put 1 tbsp green batter in katori, on top of the white batter.
  4. Steam for another 5 minutes, switch of the gas.
  5. Cool it for 5 minutes, remove the dhokla safely.
  6. For yellow batter, just before steaming, add eno and 2 tsp of water over it. When the bubbles start to form, mix gently.
  7. Immediately pour the batter into a greased small ( 7″ ) thali.
  8. Steam in a steamer for 10 to 12 minutes or till the khaman is cooked.
  9. After cooling down the khaman, cut it in round shapes with a small bottle lid. Once done, keep it aside.
  10. Put a round khaman in the hole of white and green dhokla.
  11. Sprinkle red chilli powder on the khaman.
  12. Heat the oil in a small pan and add the mustard seeds, cumin seeds, white til and asafoetida (hing). Mix well and sauté on a medium flame for a few seconds, stirring continuously.
  13. Remove from the flame and add 1 tbsp of water and mix well, pour the tempering over the dhoklas.
  14. Serve with Mulgapudi chutney.
Recipe Notes

To make dry green chilli:

crush the green chilli and put it in a microwave and heat for 4 to 5 minutes. Check the chilli, if required then heat for another 2 minutes. Your dry green chilli is ready. You can use it for tithi.