Dhokla From Idli Batter Recipe
This recipe of 'dhokla' is ideal to make if there is any leftover 'idli' batter and you are tired of making 'idlis'. The result is white 'dhokla' that tastes awesome with either Coriander Chutney or with the South Indian Chutney. Serve warm or at room temperature. Both ways, it tastes very good.
- Idli batter - 2 cups
- Gram flour (Besan) - 2 tbsp
- Ginger - 1 & 1/2 tsp, grated
- Green chilies - 2, finely crushed
- Salt - To taste
- Bicarbonate of soda - 1/2 tsp
- Oil - 1 & 1/2 tsp
- Rai (small sized mustard seeds) - 1/2 tsp
- Aasafoetida (Hing) - 1/4 tsp
- Sesame seeds - 1 tsp
- Citric acid - 1/4 tsp
- Sugar - 1 tsp
- Mix the gram flour with the idli batter. Make sure no lumps of gram flour are left.
- Add salt, green chilies, citric acid, and ginger and mix again.
- Add sodium bicarbonate and mix nicely with a whisking action.
- Transfer to another flat-bottom container that's greased with oil.
- Keep this container into another pan with hot water (as shown in the video).
- Keep the entire setting on gas. Cover and allow to steam for 15 minutes.
- While this is steaming, heat 1 & 1/2 tsp oil in a pan and add mustard seeds.
- When they splutter, add asafoetida, and sesame seeds.
- Stir fry till the sesame seeds become slightly brownish and then turn off the gas. Allow this seasoning to cool completely.
- After 15 minutes of steaming the batter, test by inserting a tooth pick. If the tooth pick comes out dry, turn off the gas but if not, then continue to steam for some more time.
- Remove the container with the batter from the water pan and allow to cool completely.
- Once cooled, cut into small cubes and remove dhokla cubes on a plate.
- Spread the cooled seasoning on all the dhokla pieces and then serve this delicious dhokla with green coriander chutney or any South Indian chutney.