Another recipe with Idli!! In my previous posts we saw how to make Idli Upma and Chinese style Idli 65.
This time I am going to show you a quik and easy no garlic, no onion snack. Dhokla is an extremely popular Gujrathi dish. It's very healthy because it is steamed, Dhokla can be had as a breakfast, main or as a side dish. An original Dhokla is made with a fermented batter derived from rice and chickpeas.
Idli batter is also fermented but we use black lentils and rice flour for this. Lets see how we can make dhokla using this batter! We can easily say Dhokla and idli are from the same family.
What you need to make Idli-Dhokla ??
- Idli batter
- Chik pea flour
- Chilli powder
- Citric acid
- Mustard seeds for garnish
- Oil for tadka
- Green chills
- Salt
- Coriander leaves
- Curry leaves
- Butter / ghee for greasing.
- Eno salt (fruit salt)
Step 1: Let us start by making our Dhokla batter. In a large bowl take all the Idli batter and add chik pea flour, salt, chili powder, citric acid and mix well and leave it for 15-30 minutes. Lets get our steaming bowl ready, take a flat bowl, which is not too deep. (think of this like you are making a cake!) grease the bowl nicely with butter before spreading the Dhokla mixture. Steam this in a pressure pan without the whistle.
Step 2 is to take this flat bowl out after its nicely steamed and the pressure pan cools down. It's important that the cake is turned upside down only after it cools down else it will crumble and our Dhoklas will look like crumbs. Slowly turn the bowl upside down and cut it into small cubes. keep aside.
Step 3 is to take a pan add 3-4 table spoons of oil; once the oil is hot add the mustard seeds , green chillies and curry leaves. Fry these till they are crisp. Now we add the dhokla cubes and fry them as a last step we add the coriander and Serve with some Green chutney or any spicy Tomato garlic chutney.
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