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INGREDIENTS

• 1 cup besan or chickpea flour or gram flour
• 1/2 cup sooji or semolina or rava
• 1 teaspoon of ginger paste
• 5 green chilli chopped
• 3/4 cup curd
• 1 teaspoon mustard seeds
• 3 tablespoon oil
• Salt to taste
• 1 teaspoon of baking soda or ENO
• 1 teaspoon sugar
• 1-2 bunch of curry leaves or coriander leaves
• Water as required
• 2 tablespoon lemon juice
• 1/4 teaspoon turmeric powder

INSTRUCTIONS

• In a bowl combine besan (chickpea or gram flour), rava (sooji or semolina), half teaspoon of salt, turmeric powder, ginger paste, lemon juice, 1 tablespoon oil and curd together.
• After combining all the ingredients together add little water to make a thick batter, similar to idli batter consistency.
• Keep this batter aside for 20-30 minutes.
• While the batter is rested, grease the idli moulds and boil water in the idli cooker.
• After 20 minutes add ENO or baking soda and gently mix the batter. Do not over mix the batter.
• Now pour the batter into the idli mould and steam on high flame for 10-15 minutes.
• Remove the dhokla from the idli moulds carefully and arrange on a plate.
• In a small pan add two table spoon of oil. Splutter mustard seeds, curry leaves and green chillies.
• Now add 1/2 teaspoon of salt, 1 teaspoon of sugar and 1/2 cup of water.
• Once the water starts boiling, off the flame. With the help of a spoon pour the tempering with water on each dhokla idli.
• Enjoy with chutney and tea.

Instant Dhokla Idli For Breakfast

Sini R Praveen

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 10 mins

Course Breakfast, Snack

Cuisine gujrati, Indian

Servings 4

Ingredients

  

• 1 cup besan or chickpea flour or gram flour
• 1/2 cup sooji or semolina or rava
• 1 teaspoon of ginger paste
• 5 green chilli chopped
• 3/4 cup curd
• 1 teaspoon mustard seeds
• 3 tablespoon oil
• Salt to taste
• 1 teaspoon of baking soda or ENO
• 1 teaspoon sugar
• 1-2 bunch of curry leaves or coriander leaves
• Water as required
• 2 tablespoon lemon juice
• 1/4 teaspoon turmeric powder

Instructions

 

• In a bowl combine besan (chickpea or gram flour), rava (sooji or semolina), half teaspoon of salt, turmeric powder, ginger paste, lemon juice, 1 tablespoon oil and curd together.
• After combining all the ingredients together add little water to make a thick batter, similar to idli batter consistency.
• Keep this batter aside for 20-30 minutes.
• While the batter is rested, grease the idli moulds and boil water in the idli cooker.
• After 20 minutes add ENO or baking soda and gently mix the batter. Do not over mix the batter.
• Now pour the batter into the idli mould and steam on high flame for 10-15 minutes.
• Remove the dhokla from the idli moulds carefully and arrange on a plate.
• In a small pan add two table spoon of oil. Splutter mustard seeds, curry leaves and green chillies.
• Now add 1/2 teaspoon of salt, 1 teaspoon of sugar and 1/2 cup of water.
• Once the water starts boiling, off the flame. With the help of a spoon pour the tempering with water on each dhokla idli.
• Enjoy with chutney and tea.

Keyword dhokla, dhoklaidli, instantdhokla