Made with Suji, rice flour, and gram flour.
Makes approx: 35
For making the Dhokla you will need either a steel Idli maker or round 8'' steel plates.
Ingredients for batter:
2 cup Suji/ semolina (course)
1 cup Rice flour
1/2 cup Gram flour
2 cup Plain yogurt (sour if not too sour add a couple of drops of lemon juice to the yogurt)
1 tsp papad kharo or Bicarbonate of soda
2-3 tbsp of chopped garlic, ginger, and chilies
1 handful of chopped coriander
1-2 tsp Turmeric
Salt to taste
Eno
Oil
Water
Tempering:
1 tsp each of mustard seeds, sesame seeds, 4-5 curry leaves.
Method for batter:
Boil 1 cup of water, add kharo/bicarb, and 2 tbsp of oil. Place rice flour, suji, gram flour, and yogurt in a bowl, pour the hot water mixture and stir to form a batter. Leave this batter overnight in a warm place.
The next day add milk to thin the batter similar consistency to pancakes. Add garlic, ginger, chilies, coriander, turmeric, salt.
For each batch take 2-3 ladles of the batter, add 1 tsp Eno, 1 tbsp oil mix together and pour into the greased idli stand or the round steel plate/thali. Sprinkle red chili powder on top (optional)
Place the steamer on the stove, heat the water. Please note the water has to be boiling when you place the dhokla trays in the steamer, this will give you the best results of the final fluffy dhokla.
Steam for 15 minutes, once you remove the dhokla, allow to stand for at least 5 minutes before removing it from the plate. Place in a serving dish and spoon over the tempering and garnish with coriander and serve with green/red chutney or chili sauce.
(REPEAT the above process for each batch until you have used all the batter).
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