Ingredients
For fermentation process
Rice flour - 3/4 cup,
Black gram flour - 1/4 cup,
Gram flour - 1/4 cup,
Semolina - 1/4 cup,
Yogurt - 1/2 cup,
Water - 3/4 to 1 cup.
For steaming process (makes 20 idli shape dhokla)
Turmeric powder - 1/2 tsp,
Garlic paste - 1/2 tsp,
Red chili powder - to sprinkle on top,
Green chili(finely chopped) - 1/2 tsp,
Coriander leaves(finely chopped) - 1 tbsp,
Salt - to taste,
Oil - 1 tsp,
Fruit salt - 1/4 tsp,
Water - 1 to 2 tsp
Asafetida - 1/8 tsp,
Sugar - 1/8 tsp,
Oil - for greasing the plates.
Method
In a mixing bowl, add rice flour, black gram flour, gram flour, semolina and yogurt.
Now gradually add water and mix well. Adjust amount of water as per the quality of flours. Prepare dhokla batter like consistency.
Take out in a steel container and let it ferment covered for 8-9 hrs (over night is preferable). Put half lemon slice in it for better result. After fermentation, remove lemon slice, wash and reuse in steamer. Lemon slice prevents steamer to get dark while steaming.
Grease plate or idli stand well with oil and set aside.
Put steamer on medium high flame, filled with water (level of water should not touch the plate and amount of water is depending on size of steamer).
In fermented batter, add all the ingredients listed under for steaming process above (green chilli, garlic paste, salt, turmeric powder, coriander, asafetida, sugar, oil, eno fruit salt). Mix well. Pour into greased plate or mold.
Sprinkle red chili powder on top.
Steam covered for 12 to 15 minutes or until pricked knife comes clear. Now take out plate and let it cool down for couple of minutes.
De mold and serve warm with garlic chutney, peanut oil and tea.
Notes
Can sprinkle cumin seeds, dry coriander seeds and roughly crushed black peppers on top.
Adjust amount of ingredients from "For steaming process" as per your like.
Skip lemon in fermentation process, if yogurt is sour enough.
Eno fruit salt can be replaced by cooking soda.
Batter should not be too thin or too thick, else dhokla will not become spongy.
Idli mold can be replaced with plates.
For Kathiawadi style Garlic Chutney Recipe CLICK HERE.
For traditional Dhokla Recipe CLICK HERE.
FOR THE VIDEO RECIPE -
For fermentation process
Rice flour - 3/4 cup,
Black gram flour - 1/4 cup,
Gram flour - 1/4 cup,
Semolina - 1/4 cup,
Yogurt - 1/2 cup,
Water - 3/4 to 1 cup.
For steaming process (makes 20 idli shape dhokla)
Turmeric powder - 1/2 tsp,
Garlic paste - 1/2 tsp,
Red chili powder - to sprinkle on top,
Green chili(finely chopped) - 1/2 tsp,
Coriander leaves(finely chopped) - 1 tbsp,
Salt - to taste,
Oil - 1 tsp,
Fruit salt - 1/4 tsp,
Water - 1 to 2 tsp
Asafetida - 1/8 tsp,
Sugar - 1/8 tsp,
Oil - for greasing the plates.
Method
In a mixing bowl, add rice flour, black gram flour, gram flour, semolina and yogurt.
Now gradually add water and mix well. Adjust amount of water as per the quality of flours. Prepare dhokla batter like consistency.
Take out in a steel container and let it ferment covered for 8-9 hrs (over night is preferable). Put half lemon slice in it for better result. After fermentation, remove lemon slice, wash and reuse in steamer. Lemon slice prevents steamer to get dark while steaming.
Grease plate or idli stand well with oil and set aside.
Put steamer on medium high flame, filled with water (level of water should not touch the plate and amount of water is depending on size of steamer).
In fermented batter, add all the ingredients listed under for steaming process above (green chilli, garlic paste, salt, turmeric powder, coriander, asafetida, sugar, oil, eno fruit salt). Mix well. Pour into greased plate or mold.
Steam covered for 12 to 15 minutes or until pricked knife comes clear. Now take out plate and let it cool down for couple of minutes.
De mold and serve warm with garlic chutney, peanut oil and tea.
Notes
Can sprinkle cumin seeds, dry coriander seeds and roughly crushed black peppers on top.
Adjust amount of ingredients from "For steaming process" as per your like.
Skip lemon in fermentation process, if yogurt is sour enough.
Eno fruit salt can be replaced by cooking soda.
Batter should not be too thin or too thick, else dhokla will not become spongy.
Idli mold can be replaced with plates.
For Kathiawadi style Garlic Chutney Recipe CLICK HERE.
For traditional Dhokla Recipe CLICK HERE.
FOR THE VIDEO RECIPE -
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