Preparation time : 30 minutes + 6 hours of soaking + 8 hours to ferment
Cooking time : 10 minutes + 2 minutes for tempering
Serves : 8 members
Description
I have great amount of weakness towards dhokla’s. Serve it to me in any form and I cannot resist them. The steamed spongy square soothes you with sweet, sour and hotness all in one bite. Not to forget the mix of texture’s of soft, spongy and crisp of the tempering above it. This is just another version of the dhokla but made with rice and urad dal which gives you the same amount of yumminess. A real good healthy option to be had any time of day.
Ingredients
Ingredients | Quantity |
|---|---|
| Rice | 1 cup ( I used idli rice ) |
| urad dal ( with out skin ) | 1/2 cup |
| Bengal dal | 1/2 cup |
| Curd | 1/2 cup |
| Green chillies | 2 |
| Ginger | 1/4 inch piece |
| Asafoetida | 1/4 teaspoon |
| Red chilly powder | a few pinches |
| Oil | 1 tablespoon |
| Eno fruit salt | 2 teaspoons |
Ingredients for tempering
Ingredients | Quantity |
|---|---|
| Mustard seeds | 1/2 teaspoon |
| Curry leaves | few |
| White sesame seeds | 1/4 teaspoon |
| Coriander leaves | few chopped to garnish |
Method
- Soak rice, urad dal and Bengal gram dal separately in water for six hours. Drain the water and grind all together along with green chillies, ginger, curd and little water to a semi thick batter like idli batter consistency.
- Add eno fruit salt and mix well. Keep covered for eight hours to ferment and double in size.
- Add Asafoetida and oil to the fermented batter and mix well.
- Grease a round vessel that has a flat base and high sides. Pour half of the fermented batter and sprinkle red chilly powder over. Pour 2 cups of water into a idli vessel.
- Place the batter poured plate over the idli vessel steamer stand. Cover the batter plate with a lid. Then close the idli vessel with its lid. Steam for ten minutes. Remove from heat and cool for three minutes.
- Heat oil to temper. Add the mustard seeds. Once they crackle, add curry leaves and white sesame seeds. Sauté for 30 seconds. Remove from heat and pour over the steamed khatta dhokla.
- Sprinkle chopped coriander leaves. Cut into equal size squares and serve with coriander chutney.
