Prep time: 12 hours
Cook time: 20 minutes
For the Mix
- Besan (Chickpea flour/ Gram flour): 1 cup
- Curd: 1/4th Cup
- Salt: 1 teaspoon or to taste
- Hing(Asafoetida): 1 pinch
- Turmeric Powder (Haldi): ½ Teaspoon
- Water: 1/4th Cup or as required
- Ginger, green chili paste: 1 teaspoon(optional)
- Eno (Fruit Salt): 2 Teaspoon
- Oil: 1 tablespoon
- Curry leaves: 6-8
- Mustard Seeds: 1 Teaspoon
- Sugar: 1 Teaspoon
- Water: 3 tablespoons
- Green chilies: 3-4, cut each, length-wise in to 2 pieces
- Fresh Coriander leaves: 2 tablespoons or as required
- Grated Coconut: 2 tablespoons
- Idli maker
- 2 teaspoon oil to grease the idli molds.
- Whisk curd in bowl. Add Besan and water and mix well. Adjust water to get a thick dropping consistency batter. Cover and leave the to ferment batter for 12 hours or overnight.
- Add salt, hing, turmeric powder, ginger-chili paste. Add water if the batter is too thick or add besan if it is too thin.
- Add Eno in the batter and mix it softly.
- Heat water in idli vessel and put it on high flame. Grease the idli plates and gently fill the rounds with the batter. Put it inside the idli vessel and let it steam for 15-20 minutes. Do not overcook, otherwise it might become hard and dry. Just keep an eye and remove the idlis once not sticky.
- Take out the idli plates and leave it for 4-5 minutes. Do not remove the idlis immediately.
- Take out the idlis with a spoon or knife on a plate.
- Grease a pan in which dhokla will be steamed. Pan should almost be double in size as the batter will rise up while steaming.
- To prepare the tempering, heat oil in a pan, add curry leaves and mustard seeds. Once the seeds are cracked, add chilis. Stir. When chilies are fried, add sugar and water. Boil it for 1 minute and turn off the heat.
- Add the tempering on top of the dhokla idli pieces and leave it for 2-3 minutes.
- Garnish with fresh coriander leaves and grated coconut.
- Serve with tamarind chutney and green chutney.