Idli Dhokla

Idli Dhokla Recipe

Idli Dhokla Recipe – South Indian Idli Dhokla Recipe

Idli Dhokla is the simple recipe one can prepare any time without any laborious preparation. This dhokla is similar to regular idli and is also firm from outside. The only ingredients required for making idli dhokla are chickpea flour, semolina and curd as the main ingredient along with ginger, turmeric, sugar, salt, lemon, green coriander and fresh coconut which are always available in kitchen. We all relish eating spongy, very soft and sweet-sour dhokla prepared in very less oil. This soft, fluffy, mildly zingy dhokla sums up to a great snack anytime of the day.

Idli dhoklas are so soft and spongy that it will melt in your mouth. Whenever there is less time and you can think of nothing then this recipe will help you out. Serve these tempting idlis as a snack or a main course with side assortment of any Indian chutney or dip. Kids will relish eating idli dhokla if served with tomato sauce. Everyone will enjoy these spongy, soft and mouthwatering idlis for sure! So, try this recipe with simple to follow step-by-step instructions and impress your dear ones. Enjoy!

Directions

Getting ready:

1.  Strain chickpea flour through a sieve in a big bowl.


2.  Grease each mold on the idli stand with some oil.


3.  Place a big vessel on flame for making the idlis and pour 2 cups of water into it.

Making:

4.  Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them well to prepare a lump-free batter.


5.  Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set.


6.  After 10 minutes, add eno fruit salt to the raised idli batter. Mix it well.


7.  Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand.


8.  Place the stand in the water filled vessel. Put the lid on and cook the idlis on medium flame so that the water doesn’t get evaporated                   quickly.


9.  Let the idlis steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. To check, poke a knife in       an idli. If it comes out clean this means they are perfectly cooked.


10.  Put the flame off. Take the stand out from the vessel and let it cool for a while.


11.  Meanwhile prepare the tempering. For this, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds first. Then add curry leaves and saute it for a while.


12.  To this add ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely.


13.  Separate the idlis from mold with the help of a knife and transfer them on a plate.


14.  Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve.

Serving:

15.  Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney,                   coconut chutney, tomato sauce or any other chutney you like and enjoy!

Suggestions

  • Idli batter should not be too thick or too runny.
  • Don’t whisk the batter too much after adding eno fruit salt to it else the air created in the batter will get released and the Idli will neither rise   nor will become spongy.
  • Cover the vessel properly so the steam doesn’t escape.

Easy Idli Dhokla- Dhokla Recipe Idli Dhokla Recipe
Author: 
Recipe type: Snack
Cuisine: Indian
Serves: 12 Idlis
 
Ingredients
  • Chickpea flour – 1 cup (150 grams)
  • Semolina – ½ cup (75 grams)
  • Curd – ¾ cup
  • Fresh coconut – 2 tbsp (grated)
  • Green coriander – 1-2 tbsp (finely chopped)
  • Oil – 3-4 tbsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 15-20
  • Sugar – 3 tsp
  • Eno fruit salt – ¾ tsp
  • Salt – more than 1 tsp or to taste
  • Ginger paste – ½ tsp
  • Lemon – 1
  • Turmeric powder – ¼ tsp
Instructions
  1. Strain chickpea flour through a sieve in a big bowl.
  2. Grease each mold on the idli stand with some oil.
  3. Place a big vessel on flame for making the idlis. Pour 2 cups of water in the utensil for steaming idlis.
  4. Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them well to prepare a lump-free batter.
  5. Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set.
  6. After 10 minutes, add eno fruit salt to the raised idli batter. Mix it well..
  7. Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand.
  8. Place the stand in the water filled vessel. Put the lid on and cook the idlis on medium flame so that the water doesn’t get evaporated quickly.
  9. Let the idlis steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. To check, poke a knife in an idli.If it comes out clean this means they are perfectly cooked.
  10. Put the flame off. Take the stand out from the vessel and let it cool for a while.
  11. Meanwhile prepare the tempering. For this, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds first. Then add curry leaves and saute it for a while.
  12. To this add ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely.
  13. Separate the idlis from mold with the help of a knife and transfer them on a plate.
  14. Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve.
  15. Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney, coconut chutney, tomato sauce or any other chutney you like and enjoy!

 

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