| Yield | 6 |
|---|---|
| Prep Time | 1 hours |
Instructions
- The process has to start 24 hrs before cooking
- Soak the dals and rice separately in sufficient water for 6 hrs.
- Grind them separately. Then mix them well with curd, salt and turmeric powder and some water if needed to make a semisolid paste. The paste should be thin enough that when you pour the paste with spoon it flows down.
- Leave the paste for fermentation for 12 hrs. After fermentation the volume should approximately double.
- Grease the idli stand with oil and pour the paste in each slot upto 3/4 level.
- Fill the cooker with water so as the level of water is below the bottom of the idli stands bottom most plate.
- Close the cooker without whistle and cook it on medium heat for 20-25 min.
- Check it with knife if it comes out without the paste stuck into it, means the dhoklas are ready.
- Take out the idli stand from the cooker and keep it for 4-5 min till they look a little dry
- Remove them from the stand and keep them aside.
- Cut each idli into four pieces.
- Pour the oil in kadahi and heat it.
- Add mustard seeds till they stop crackling and then add curry leaves to it and fry them till they loose their softness.
- Now add the dhokla pieces to it and mix it well.
- Put the dhoklas in a plate and garnish it with coriander leaves.