Recipe by Vidhya Vishwa for Shastha Sunday Samayal
Ingredients
For Batter
1 cup foxtail millet semolina
2tsp crushes ginger green chili paste
Beetroot purée- 5tbsp (for red color)
Yogurt-1/2 cup
Salt as needed
Water- as needed to make thick batter
Baking soda- 1tsp
Lemon juice- 1.5 tsp
Oil for greasing the bowl (before pouring batter to steam)
For Tempering
1tbsp oil
1/2 tsp Mustard seeds
1tsp white sesame seeds
2 green chilies slit lengthwise
1 red chilly
1pinch hing
Curry leaves
Fresh chopped coriander
1/3 cup water
Frosting
Thick hung yogurt
Method
In a bowl mix the ingredients for batter except the baking soda and lemon.
Add water little by little to make a thick batter and set aside for 15 min.
Then add the baking soda and lemon juice to the mixture and mix once.
Grease the dhokla plates with oil and pour the batter and steam for 10-12 min in idli pot on mediumflame.
Check if cooked, by inserting a toothpick.
Remove the dhokla from steamer and allow it to cool.
Then flip it to another plate.
For tempering -in another pan add oil ,mustard ,sesame, hing,red chilli
Green chilli, curry leaves and 1/3 cup water and boil and keep aside.
Now pour half of the tempering over dhokla.
Then spread the thick yogurt on top and add the rest of the seasoning and garnish with coriander leaves.
Tips To make soft dhokla’s
1.When tempering, add 1/3 cup water and boil and pour it over dhokla , so that dhokla absorbs the added water and turns out spongy.
2.After adding baking soda and lemon ,do not keep batter for long time otherwise dhokla will not be spongy.
