IDLI DHOKLA | 2 KA TADKA

Name: IDLI DHOKLA | 2 KA TADKA
Total time: 1800 s
Yield: 12Idlies
Cuisine: Indian
Ingredients: 1 1/2 Cup Chick pea flour (Besan); 3/4 Cup Dahi; 2 Tbsp Fresh Coconut; 1-2 Tbsp Green Coriander; 3-4 Tbsp Oil; 1/2 tsp mustard seeds; 15-20 Curry leaves; 3 tsp Sugar; 3/4 tsp Eno fruit Salt; 1 tsp Salt more than or to taste; 1/2 tsp Ginger paste; 1 lemon juice; 1/4 tsp turmeric powder; 4 tbsp tomato ketchup

Priya Aggarwal @cook_14268239

#TECH1
#STEAM
IDLI DHOKLA is the simple recipe one can prepare any time without any laborious prepration. We all relish eating spongy, very soft and sweet sour dhokla prepared in very less oil. This soft, fluffy, zingy dhokla sums up to a great snack anytime of the day.

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!😋😋

Priya Aggarwal @cook_14268239

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!😋😋

Saved

Ingredients

30 minutes

12Idlies

1 1/2 CupChick pea flour (Besan)
3/4 CupDahi
2 TbspFresh Coconut
1-2 TbspGreen Coriander
3-4 TbspOil
1/2 tspmustard seeds
15-20Curry leaves
3 tspSugar
3/4 tspEno fruit Salt
1 tspSalt more than or to taste
1/2 tspGinger paste
1lemon juice
1/4 tspturmeric powder
4 tbsptomato ketchup

Saved

Steps

30 minutes

1

Strain chickpea flour through a sieve in a big bowl. Add curd to the sieved chickpea flour along with half cup of water. Whisk them well to prepare a lump free batter.
2

Then add salt, ginger paste and 2tbsp lemon juice in the batter followed with 2tsp of sugar and turmeric water. Mix everything really well. Cover and keep the prepared batter aside for 10minutes to set.
3

Grease each mould on idli stand with some oil. Place a big vessel on flame for making the idlis. Pour 2 Cup of water in the utensil for steaming idlis.
4

After 10 minutes, add Eno fruit salt to the raised idli batter. Gently mix it well for 30-40 seconds, you will see bubbles foam coming out.
5

Pour the batter equally in the greased moulds with the help of a spoon fast. Set them on stand.
6

Place the stand in the water filled vessel. Put the lid on and cook the idlis on medium flame so the water doesn't get evaporated quickly.
7

Let the idlis steam for 12-15 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.
8

Put the flame off. Take the stand out from the vessel and let it cool for a while.
9

Meanwhile prepare the tempering. For this heat 2-3 tbsp of oil in a wok. When oil starts to fume, splutter mustard seeds first. Then add curry leaves and green chillies. Saute them
10

To this add 1 cup of water along with salt and sugar. Put off the flame when everything is dissolved completely.
11

Divide the tempering solution in two parts. Add 4tbsp tomato ketchup to one part.
12

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

Spread the tempering all over the idli dhokla with a spoon. Spongy and scrumptious idli dhokla is ready to serve. Garnish these yummylicious idli dhokla with chopped green coriander and grated coconut. Enjoy😋😋