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Idly Dhokla

INGREDIENTS:

  1. Gram Flour (Besan) 2 cups
  2. Semolina (Sooji)2 tbsp
  3. Water 1 cup + 1/2 cup
  4. Citric Acid 1 tsp
  5. Baking Soda 1 tsp
  6. Sugar 3 tbsp + 2 tbsp
  7. Salt as required
  8. Ginger Paste 1/2 tsp
  9. Green Chili Paste 1/2 tsp
  10. Turmeric Powder 1/4 th tsp
  11. Lemon juice 1 tsp
  12. Oil 4-5 tbsp
  13. Curry Leaves 10-12
  14. Mustard seeds 1/4th tsp
  15. Green Chilis 2-3 sliced
  16. Coriander Leaves 1tsp chopped 
  17. Fresh Coconut Grated 1 tsp to garnish  

METHOD:

Serving Size: 4-5

In a large bowl sieve the gram flour. To it add semolina and mix using a wire whisk. Set aside.

In another bowl add 1 cup water, ginger-green chili paste, 3 tbsp sugar, salt, turmeric powder, 2 tbsp oil and citric acid. Whisk until everything is well combined.

Then add besan and sooji and mix to make a lump free batter. The batter should be on thicker side but not too thick. You can add 1-2 tbsp water if it looks too thick at this point.

Allow the batter to rest for 10 minutes.

Then add baking soda mixed in 1 tsp oil and whisk the batter until it becomes fluffy and the color changes from dark yellow to pale yellow.


Prepare the idly maker and pour sufficient water for steaming. Grease the idly molds with oil.


Pour the idly batter into the greased mold. Do not fill it completely.

Place the idly mold inside the hot steamer and let it cook for 20-25 minutes on high flame.

Take the mold out and let it cool. Separate the idly dhokla with the help of a spoon and transfer them to a plate. 

Heat oil in a pan and add mustard seeds. When the seeds splutter add green chilis and curry leaves and sauté for a while.

Add half cup water and allow it to boil. Add sugar and lemon juice.

When the sugar melts turn off the heat and pour the tempering all over the idly dhoklas.

Garnish with chopped coriander leaves and grated coconut.

 Serve idly dhoklas with green chutney.

NOTE:
While adding baking soda mix it in 1 tsp oil and then add the mixture to the batter so that it doesn't react quickly. Oil gets coated with baking soda and reacts with citric acid slowly. This helps the batter to trap more air and make the mixture fluffy and spongy when steamed.





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