Soak rice and lentils separately overnight.Mix them together and grind to a smooth paste.
Add garlic, Salt, yogurt, Yeast, red chilli powder, coriander,fenugreek and green chillies powder.
Mix well,cover and keep the batter in a warm place for 2-3 hours.
Brush Cooking Oil on a round cake pan or pizza pan and pour the batter in the pan.
Place the pan carefully on top of a pot of boiling water and cook for 30-35 minutes.
To check if ready,insert a tooth pick in the center.
If it comes out clean,remove from heat and garnish.
Other wise,cook it for another 3-4 minutes.
To prepare the fry-garnish (tarka),slightly heat Cooking Oil in a frying pan on medium heat for 2-3 minutes.
Fry all the garnish ingredients and pour it on the Dhokley.
When it cools,cut into square pieces.Serve with garlic chutney.
For the chutney take 10-12 cloves of garlic and 5-6 whole red chillies.
Roast them on a griddle and grind into a fine mixture with 2 tablesapoons of Cooking Oil.
Tip: For quick fermentations of Dhokley,add half a cup of white soft drink while grinding rice and lentils.