Saturday, May 18, 2013

Instant Dhokla using leftover Idly Batter

Quick and easy to make. A healthy breakfast or tea time snack.



















Ingredients : serves 5
For dhokla :
Leftover  Idly Batter.              2 cups
Chickpea flour.                      1 1/2 cup
Water.                                  1/2 cup
Sugar                                    1 tbsp
Lemon juice                          2 tsp
Red chilly pd                         1 tsp
Turmeric pd                          1/4 tsp
Ginger paste                         1 tsp
Salt                                      to taste
Eno salt.                               1 sachet or 1 tsp

For tempering 
Oil                                      1 tbsp
Mustard seeds                      1 1/2 tsp
Whole red chilly                  2 no.
Curry leaves                        15
Sesame seeds.                     1 tbsp
Sugar                                  1/2 tbsp
Salt                                    1 tsp
Lemon juice                        2 tsp
Water                                 100 ml.

Method : 
  1. Grease  the dish in which you want to steam them.
  2. I use two 7" round steel pans to steam this recipe and I use my rice cooker for steaming. 
  3. Mix all ingredients mentioned under dhokla except Eno salt.
  4. Check the consistency of the batter . Add  more water if needed.
  5. It should be thick like cake batter.
  6. Taste and adjust seasoning.
  7. Keep water to boil for steaming. 
  8. Now add Eno salt to the batter , mix vigorously and quickly pour the batter into the prepared dish. 
  9. Steam covered for 30 -35 min. or when a knife inserted in the centre comes out clean.
  10. Remove and keep them aside.
  11. Now to prepare the tempering , heat oil in a deep pan.
  12. Crackle mustard seeds, then add whole red chillies, curry leaves, sesame seeds , in this order
  13. Now carefully add water, let it come to a boil. Remove from fire.
  14. Now mix in salt, sugar and lemon juice.
  15. Pour this tempering over the ready dhokla.
  16. Cut into squares. Garnish with chopped coriander.
  17. Serve with mint chutney and  sweet tamarind chutney.