Amazing spongy, traditional dhokla. This batter needs fermentation of batter. Look at notes for fast track way...

Ingredients: For Batter

  • ½ cup channa dhal (chickpea gram lentils)
  • 1 cup rice
  • 1 ½ tbsp. chilli, ginger-garlic paste
  • ½ cup yoghurt
  • ½ cup water (give and take)
  • ¾ tsp. ENO fruit salt (or ¼ tsp. baking soda)
  • ¼ tsp. turmeric 
  • 1 tsp. ghee
  • salt to taste
  • red chilli powder

For Tempering

  • 1 tbsp. Ghee
  • ½ tsp. mustard seeds (black)
  • ½ tsp cumin seeds
  • ½ tsp. sesame seeds
  • 8 curry leaves
  • 3 tbsp. cilantro leaves

Procedure:

1) Soak lentil and rice overnight, or for 6 to 8 hours.

2) drain excess water and grind with yoghurt and water (approx ½ cup) to make a smooth batter. Not too thick.

3) Transfer this to a large bowl, add turmeric and salt, mix well and let it ferment for 6 to 8 hours.

4) After 6 to 8 hours, grease steamer plates with ghee or oil, pour 2 glasses water at bottom of the steamer and heat till medium flame. Add 1 tsp. ghee and chilli-ginger-garlic paste to batter and mix well. Add ENO fruit salt and stir in one direction for 1 minute.

5) After mixing, you'll notice bubbles and the batter volume increases. Pour this into cake tin or idli steamers that have been oiled already. Sprinkle cumin seeds, red chilli powder on top. Place into steamer.

6) Steam 10 to 15 minutes over medium. Insert toothpick and check if it comes out clean. If not, steam more.

7) Let it cool and cut into diamonds.

8) In separate pan, heat ghee, and temper all spices until seeds popping. Lastly add herbs and curry leaves and garnish on top of doklas. Serve with coconut chutney.

 

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