| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
helping
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Ingredients
- 2 cups Dosa/ Idli batter (thick)
- 1 cup Yoghurt
- 3 Green chillies
- 1/2 inch Ginger
- Salt as per taste.
For tempering :
- 7 – 8 Curry leaves
- 1 tsp Mustard seeds
- 4 Red chilli whole
- 1/2 tsp Red chilli powder – (optional)
- 1 tsp Sesame seeds
- 1 tsp Oil
Ingredients
For tempering :
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Instructions
- Take 2 cups of thick fermantated batter of dosa/idli in a large bowl.
- Add 1 cup of yoghurt in the batter and combine well and keep aside.
- Now in a grinder, add chopped green chillies and ginger and grind.
- Now add the grounded mixture into the batter and mix well. Adjust salt to taste.
- In a steamer or a large vessel keep water to boil.
- Meanwhile grease a deep broad vessel and pour the batter into it.
- Now keep the container inside the steamer and close the lid.
- Allow the dhokla to steam for around 15-20mins. or till the tooth pick comes out clean.
Tempering:
- In a pan heat oil and add mustard seeds in it.
- As soon as the seeds starts to splutter, add whole red chilies, curry leaves and sesame seeds.
- Fry them together for few seconds and turn off the gas.
- Now pour the tempering all over the dhokla and allow it to cool. Sprinkle red chilli powder all over (optional)
- As soon as the dhokla is cool, cut into pieces and serve with your favorite wet or dry chutney
Recipe Notes
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