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Ingredient
Idli Dhokla
Introduce
Ingredient
1 cup
Gram flour
2 tbsp
Semolina
1 tbsp
Oil
1 tbsp
Lemon juice
1 tbsp
Sugar
to taste
Salt
1/4 tsp
Turmeric powder /haldi
1 cup
Water
1/2 tbsp
Baking powder
1/4 tsp
Baking soda
1 tbsp
Red mustard seeds
3-4
green chilies
Cooking instructions
* Step 1
In a mixing bowl add besan, suji, salt, turmeric powder, 1/2 tbsp sugar and mix well.
Add little water at a time to make a thick batter. Mix it well.
* Step 2
The consistency of batter should be thick and smooth.
Now add 1 tbsp lemon juice and 1 tbsp of cooking oil. Mix everything really well.
* Step 3
Now cover and keep aside the batter for 30 minutes to rest for fermentation.
* Step 4
Grease the Idli mold to be used for steaming the dhokla with some oil or ghee.
* Step 5
After the batter has fermented, add baking soda and baking powder to the batter.
Mix well.
* Step 6
If the batter is too thick, water can be added to bring to a smooth consistency. The batter would froth and become bubbly, so you have to be quick.
* Step 7
Pour this batter over the greased stand.
Cover with lid and let it simmer on medium flame until the batter is cooked through. It will take 18-20 minutes.
* Step 8
Insert a knife or toothpick to check and it should come out clean.
* Step 9
Idli Dhokla is ready, take out the stand from the vessel. Let it cool down a bit. Allow it to cool down for 30 minutes.
* Step 10
Meanwhile, heat 1 tbsp oil in a small pan and add mustard seeds cover it and allow them to crackle.
* Step 11
When the seeds are crackling, add 1 cup of water, 1 tbsp lemon juice, 1 tbsp sugar, green chillis, and salt.
Mix well and let it simmer.
* Step 12
Tempering is ready.
When the idli dhokla cools down a bit, remove them in a plate and pour the tempering.
Note: if there is a photo you can click to enlarge it
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