Some households make these thick, but as far as I know, in our family, they are made super thin, and served steaming hot with raw oil and green chutney on the side. I'm not confident about the proportion, so please comment!!!
2 part rice, 1 part udad dal. Soak for a few hours, grind, add some yogurt and ferment overnight (or soak overnight, grind in the morning, and make dhokla in the evening). Add salt, green chilli - ginger paste. If the mixture is not fluffy enough, may add aatho (oil, water and soda, heated till foamed) or add Eno. Make very thin dhokla (see previous recipe). You may also sprinkle some crushed black pepper on top before steaming.
Subscribe to:
Post Comments (Atom)
This can also be made with ready made idli batter. Just add a little bit of yogurt.
ReplyDelete