Fermented Dhokla


Dhokla 



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Ingredients :
  • Rice : 1 cup
  • Chana dal : 1/2 cup
  • Poha : 2 tbsp *Optional
  • Curd : 1/2 cup
  • Salt : 1 tsp or as per taste
  • Ginger + green chili paste : 1 tsp
  • Lemon juice : 1/2 tsp
  • Water as required
  • Oil to grease
  • Tempering
    • oil :2 tbsp
    • Asafoetida a pinch
    • Mustard seeds : 1 tbpsp
    • Curry leaves a handful
    • Water+sugar (1 tbsp water + 1 tsp sugar) *optional 


Method : 
  1. Rinse well and soak rice and dal separately. 
  2. Soak for 6-8 hours. 
  3. Rinse and soak poha 30 minutes before grinding
  4. Drain the water. Grind rice, poha and dal to a paste with curd. Add water if required, but not too fine. Little coarse like semolina is okay. 
  5. After grinding mix well preferably with hands ( or with whisk or fork).
  6. Leave for fermenting the batter. In colder areas it can take 12-13 hours, otherwise 5-6 hours should be enough. 
  7. After fermented add salt, turmeric, ginger chili paste. Mix gently. we don't want the trapped air to release. 
  8. The consistency should be thicker than idli batter . 
  9. Prep the steamer ( boil water) . 
  10. Grease the pan or thali with little oil. pour the batter and steam for 20-25 mins. check after 20 mins, insert a knife or skewer and it should come out clean.
  11. Remove the pan from steamer and let it cool. 
  12. For tempering, heat oil, add asafoetida, mustard seeds, curry leaves. 
  13. Cut into squares and pour the tempering / tadka, on the dhokla. 
  14. If using sugar+water. you can add it to tadka and them pour over the dhokla. 

Notes:

  • The soaking time and fermentation time is very important. Do not rush the process. 
  • If at all, your batter doesn't ferment after 12 hours, do not waste the batter. Add eno or fruit salt before steaming.
  • The batter ferments better with sour curd.
  • I also sprinkled some red chili powder and jeera on batter before steaming, but that's completely optional. 
  • You can add coconut and slit green chilies also in tempering. 
  • Do understand that you will not get texture like store bought ones with this method. But it tastes really good.








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