Idli batter 1 cup
Besan/ kadalai maavi – 2 tbsp
Salt – to taste
Sugar – ½ tsp
Turmeric powder – ¼ tsp
Baking soda – ¼ tsp
Lemon juice – ½ tsp
Oil – 1 tsp
Grated coconut – 1 tsp
Tempering
Mustard seeds – ½ tsp
Sesame seeds – ¼ tsp (optional)
Water – 1 tbsp
Sugar – 1 tsp
Oil – 1 tsp
Green chilli – 2
Curry leaves – few
Cilantro – 1 tbsp
In a bowl add idli batter, besan flour, salt, sugar, lemon juice and turmeric powder. Mix well.
Now add baking soda and mix well. Make sure the batter is not in running consistency.
Heat water in a idli steamer. Meanwhile grease idli plates with few drops of oil. Add dhokla batter in each mold. The batter did yield only 3 idlies.
Now place in the idli steamer and steam it for 10 minutes. When the idli looks done put off the flame allow the plates to rest for 2 to 3 minutes.
After 2 to 3 minutes wet a spoon in water and scoop the dhokla carefully. Keep the idli aside.
Now heat oil in a small pan add mustard seeds when it splutters add curry leaves and green chilli. Now add 1 tbsp water and sugar. Mix well and pour tadka/ tempering over dhokla. Garnish it with chopped cilantro, grated coconut and sesame seeds. Serve it with green chutney!
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