By: Abheesta

Region: North Indian

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Ingredients

Gram Flour (Besan/Chickpea Flour) - 1 cup
Rava(Sooji) - 1 tbsp
Lemon juice - 1.5 tsp
Eno Fruit Salt (Plain) - 1 tsp
Green Chilli-Ginger - 1 tsp crushed
Water - 3/4 cup (adjust according to consistency)
Curd (yogurt) - 1/4 cup
Oil - 1 tsp for greasing
Salt - to taste
Coriander Leaves - 2 tbsp finely chopped
Fresh Coconut - 1 tbsp grated

To Temper:
Oil - 1.5 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Sesame Seeds - 1 tsp
Green Chillies - 2
Asafoetida (hing) - a pinch

Directions

1.Grind green chillies and ginger together to a coarse paste.In a mixing bowl - take besan flour, rava,salt,ginger green chilli paste and curd mix well.
2.Then add water to make it to pouring consistency.Make sure there is no lumps formed.Add lemon juice.Finally add eno fruit salt it will bubble up as soon as eno is added. Mix well.
3.Grease the tray with little oil and pour the batter to 1/2 to 3/4 inch thickness. In idly steamer pour water at the bottom say 1- 1.5 cups then place the tray on it.Steam it for 10-12 mins.Carefully open and check the doneness by inserting the toothpick in the center...If it comes out clean then its done.If its still sticky then steam for few more mins.
4.Cool down for 5mins, then slightly scrap the sides then invert it...it will come out clean.Then heat oil and temper the items listed under 'to temper' and transfer the tempering to dhokla.Finally garnish with grated coconut and coriander leaves.Cut into squares and serve.
5.Serve hot with green chutney as a teatime snack!

Rating:  

1 2 3 4 5       

 Print

Customer Reviews: Write a Review & Share your thoughts with Other Customers.