In a mixing bowl, Add in the Chickpea flour, Semolina, and Yogurt. Mix them all together with water. The Batter must be of thick consistency.
Add in Salt, Lemon Juice, Ginger, Sugar, and Turmeric powder. Give them all together with a nice mix.
Add some Eno powder and Mix them well and immediately pour them into the Greased Idli mold.
Note - It must be poured into the Idli mold container immediately after mixing. This is to make Idli Dhokla spongy.
Cook them for 15-20 mins in the Idli Cooker. Once it's cooked, Poke the Idli Dhokla with Fork or knife to check it it's well cooked.
In a pan, Add in Oil and allow it to heat. Once the oil is heated, add some mustard and curry leaves and allow it to splutter.
Now add in 1/4th cup of water, Salt, and Sugar. Allow this to cool for a minute.
Drizzle the tempering on the Dhokla Idli's and Garnish it with some fresh Coconut.
Idli Dhokla is now ready! Serve it with some mint and tamarind chutney.
Ingredients
Directions
In a mixing bowl, Add in the Chickpea flour, Semolina, and Yogurt. Mix them all together with water. The Batter must be of thick consistency.
Add in Salt, Lemon Juice, Ginger, Sugar, and Turmeric powder. Give them all together with a nice mix.
Add some Eno powder and Mix them well and immediately pour them into the Greased Idli mold.
Note - It must be poured into the Idli mold container immediately after mixing. This is to make Idli Dhokla spongy.
Cook them for 15-20 mins in the Idli Cooker. Once it's cooked, Poke the Idli Dhokla with Fork or knife to check it it's well cooked.
In a pan, Add in Oil and allow it to heat. Once the oil is heated, add some mustard and curry leaves and allow it to splutter.
Now add in 1/4th cup of water, Salt, and Sugar. Allow this to cool for a minute.
Drizzle the tempering on the Dhokla Idli's and Garnish it with some fresh Coconut.
Idli Dhokla is now ready! Serve it with some mint and tamarind chutney.