White Dhokla


RECIPE

Soak 1 cup white Urad Dal and 3 cups IDLI Rice in water in separate bowls. Add few methi seeds in rice while soaking.
Grind Rice with 1/4th cup water and urad dal with half cup water and mix both the batter and then let it ferment for 6 to 7 hours approximately by adding salt and curd to it. The batter should be thick and grainy in texture and not thin or watery.
Fermentations are quick in summers and slow in winters.
Tiny Air pockets in the batter with a faint sour aroma means the batter has fermented well.

Boil water in the steamer and then add fruit salt Eno or Baking soda to the batter and mix it super fast and pour the batter on the Greased Plate and sprinkle some red chilli powder cumin powder and Half crushed pepper and then Prepare the dhokla in  a steamer for approximately 15 minutes and you can check this by inserting a knife and if it comes out clean it means the dhoklas are cooked .

Cut them in triangle or square shapes as per your choice and then Give them, tadka by adding the mixture of hot oil mustard seeds green (slit) chillies curry leaves coriander leaves and pour it on the dhokla.

Dhokla can also be eaten without the tadka (tempering).

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