Dhokla or Gujarati Idra
|For the dhokla mix flour|
|Long grain rice||1 Cup (16 tbs) (For 1 1/2 cups pf dhokla mix flour)|
|Chana dal||2 Tablespoon|
|Urad dal||1 Tablespoon|
|For the dhokla batter|
|Yogurt||1⁄4 Cup (4 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Papad khar||1⁄2 Teaspoon|
|Ginger||1 Inch, minced|
|Green chili||4 , minced|
|Turmeric powder||1⁄4 Teaspoon|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Peanuts||1 Tablespoon, crushed (Optional)|
|Eno fruit salt||1 Teaspoon|
|Sesame seeds||1 Tablespoon|
|Cooking spray||2 Dash (To grease the Dhokla pan)|
|For the tempering|
|Mustard seeds||1 Teaspoon|
|Fresh cilantro||1 Tablespoon, chopped (Optional)|
|Shredded coconut||1 1⁄2 Tablespoon (Optional)|
1. Take the given quantities of long grain rice, chana dal and urad dal and prepare 1 1/2 cups of dhokla mix flour.
2. Take a pot, add the dhokla mix flour, oil, yogurt, papad khar, salt ginger paste, green chili paste and a pinch of turmeric powder.
3. Gradually add hot water a little at a time and mix the ingredients with the flour mix well. Stir the batter well so that there are no lumps in it.
4. Let the batter rest in room temperature for about 6 to 7 hours for fermenting.
5. After the fermentation for 7 hours, add crushed peanuts and eno. Stir really well. Meanwhile prepare a steamer with boiling water.
6. Grease a dhokla pan with some cooking spray and the pour the prepared dhokla batter into it.
7. Sprinkle some sesame seeds on the batter and place the pan in the steamer with boiling water and steam for about 25 to 30 minutes.
8. Cool slightly and cut the dhokla into square or diagonal diamond shapes.
9. In a small pan, heat oil and crackle mustard seeds to temper the steamed dhokla. Freshly chopped cilantro and shredded coconut may also be sprinkled on the steamed dhokla pieces.
10. Serve as a snack as it is or with a chutney of your choice.