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This idli dhokla is just like dhokla in the shape of idli.
Therefore, this dhokla is super delicious.
Tomato sauce compliments this dhokla really well.
Kids will devour thier lunch when you will seve it with tomato sauce.
Let’s start with the procedure of making Idli dhokla.
We will start with making the batter first.
We have strained one cup (150 grams) gram flour in a mixing bowl.
To it add ½ cup (75 grams) semolina, followed by ¾ cup whisked curd.
Now mix everything really well.
Add water in small potions to make a thick and dense batter.
Stir until the lumps dissolve and you get a smooth batter.
Now mix spices to it.
Start by adding more than ½ tsp salt or to taste, ½ tsp ginger paste, 2 tsp lemon juice and mix well.
Thick and dense batter is now ready.
We have used 0.75 cup of curd and ½ cup water for making batter.
Add 2 tsp sugar, ¼ tsp turmeric powder to it as well.
Turmeric gives a nice color to the dhokla and mix well.
Keep aside the batter to set.
Grease the idli stand.
Apply oil on every mold.
Batter is ready; to it now add eno fruit salt.
We have ¾ tsp eno fruit salt.
After this, just mix the eno salt to the batter.
Don’t stir the batter for too long and don’t whisk it too much.
As you can see that the batter has puffed up and is fluffy.
Now pour the batter into the molds.
Arrange the molds on the stand.
Now let us cook the idlis.
Simmer 2 cups water in a vessel.
When the water starts simmering, place the idli stand inside it and cover it.
Now let it simmer for 15 minutes on medium flame.
There should be constant formation of steam in the vessel.
Check the dhokla after 15 minutes.
To check, insert a knife inside the idli, it should come out clean.
Dhokla is ready, turn off the flame and take out the stand from the vessel.
Separate out the molds from the stand so that it cools down completely.
Then separate out the idlis from the molds.
Meanwhile let us prepare tempering for the idlis.
Heat a small pan and add 2 to 3 tsp oil in it.
When the oil is hot, add ½ tsp red mustard seeds.
When the seeds splutter, add 10 to 12 curry leaves and saute for a while.
Now add ½ cup water in the tempering, followed by 1 tsp sugar and salt.
Let it simmer until the sugar dissolves completely.
Now separate out the dhokla from molds using a knife.
The dhokla is really spongy, place it on a plate.
Similarly separate out dhokla from each mold.
Pour the tempering over the dhokla, followed by some fresh grated coconut.
Also garnish with some green coriander.
Yummy and scrumptious idli dhokla is ready.
Serve this tempting idli dhokla chutney with tomato sauce, green coriander chutney, coconut chutney or any other chutney as per your desire.
Making idli dhokla is really easy.
Just make note of little things.
Make sure the batter you prepared is not too thin or too thick.
After adding the eno fruit salt, make sure you don’t whisk it too much.
Just mix the eno salt to the batter.
Cover the vessel nicely for making the idli dhokla so that the steam doesn’t escape.
Keep the flame medium or medium-high so that there is a constant formation of steam in the vessel.
You will be able to make perfect dhokla.
Try making this recipe at your home and share your experiences with nishamadhulika.com See you soon with another delightful recipe. Do subscribe to my YouTube channel as well.
See you soon with another delightful recipe.
Do subscribe to my YouTube channel as well.