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 tsp, grated
- Green chilies - 2, finely crushed
- Salt - To taste
- Bicarbonate of soda - 1/2 tsp
- Oil - 2 tsp
- Rai (small sized mustard seeds) - 3/4 tsp
- Aasafoetida (Hing) - 1/4 tsp
- Sesame seeds - 1 tsp
- For 2 cups of idli batter, add 2 tbsp gram flour and mix well.
- Cover and keep overnight in a warm place for fermentation.
- Next morning, the batter would have risen a bit.
- Add grated ginger, crushed green chilies, and salt (remember that the left over idli batter already has some salt).
- Add sodium bicarbonate and whisk nicely with a spoon for 1-2 minutes.
- Transfer to a flat bottom pot that has been lightly greased with some oil, and can fit inside a pressure cooker.
- Cook in a pressure cooker for 15 minutes, on high heat, without keeping the pressure or the whistle. Remember to start the timer only after a steady jet of steam starts coming out of the pressure cooker.
- After 15 minutes, turn off the heat, wait for a few minutes, and then open the lid.
- Remove the dhokla and allow to cool completely.
- In a pan, heat 2 tsp oil and add 'rai'.
- After the 'rai' stops spluttering, reduce the heat to low and add asafoetida, and sesame seeds.
- Stir fry till the sesame seeds become light brown in color.
- Add 3 tbsp of water and bring to boil.
- Add little salt, just for the water added above, and turn off the heat.
- Allow this seasoning to cool completely.
- Use a knife to release the dhokla from the edges of the pot and then cut into small cubes.
- Add the cooled seasoning from step 13, all over the surface of cut dhokla. Allow to sit for 5 minutes.
- Carefully remove all the cubes on to another plate.
- The delicious 'dhokla' from 'idli' batter is ready to serve.
- Serve with Coriander Chutney or South Indian Chutney.