Recipe by Vidhya Vishwa for Shastha Sunday Samayal


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


Thick hung yogurt


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.

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