{"id":1447,"date":"2021-01-23T11:28:04","date_gmt":"2021-01-23T11:28:04","guid":{"rendered":"http:\/\/satyamskitchen.com\/trial\/?post_type=cp_recipe&p=1447"},"modified":"2021-09-26T16:47:11","modified_gmt":"2021-09-26T16:47:11","slug":"idli-dhokla","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/idli-dhokla\/","title":{"rendered":"Idli Dhokla"},"content":{"rendered":"
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.<\/p>\n<\/div>\n<\/div>\n
Add in Salt, Lemon Juice, Ginger, Sugar, and Turmeric powder. Give them all together with a nice mix.<\/p>\n<\/div>\n<\/div>\n
Add some Eno powder and Mix them well and immediately pour them into the Greased Idli mold.
\nNote – It must be poured into the Idli mold container immediately after mixing. This is to make Idli Dhokla spongy.<\/p>\n<\/div>\n<\/div>\n
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.<\/p>\n<\/div>\n<\/div>\n
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.<\/p>\n<\/div>\n<\/div>\n
Now add in 1\/4th cup of water, Salt, and Sugar. Allow this to cool for a minute.<\/p>\n<\/div>\n<\/div>\n
Drizzle the tempering on the Dhokla Idli’s and Garnish it with some fresh Coconut.<\/p>\n<\/div>\n<\/div>\n
Idli Dhokla is now ready! Serve it with some mint and tamarind chutney.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":1449,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[190],"class_list":{"0":"post-1447","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-breakfast"},"yoast_head":"\n