Dhokla

I had tried the instant dhokla recipes and failed miserably. So I decided to do the traditional dhokla with the traditional dhokla batter and it did come out very well! No shortcuts! Quite elaborate and time consuming but worth the wait and energy! Recipe from www.foodviva.com

Makes about 16 pieces

Ingredients
For the batter

• 1/4 cup gram lentil (chana dal)
• 1/2 cup rice (I used idli rice)
• 1/4 cup sour curd
• 1/4 cup water
• 3/4 tbsp green chili, ginger, garlic paste
• 1/8 tsp turmeric
• Salt, a pinch
• 1/2 tsp Enos fruit salt
• 1/2 tsp oil
• 1/2 tsp cumin seeds
• Paprika powder, pinch

For tempering

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds, optional (actually, better without!)
• 1/2 tsp white sesame seeds
• 2 curry leaves
• 2 to 3 tbsp water
• 1 tbsp chopped coriander, for garnish
  

Preparation

• Clean and soak gram lentils and rice for 6 to 8 hours or overnight.
• Drain and grind to a fine paste with sour curd and water. The batter should not be of idli batter consistency. 
• Add salt and turmeric, cover and allow to ferment in a warm place for 6 to 8 hours.
• Grease a container with oil and prepare a steamer with 2 to 3 cups water. (I used the idli cooker)
• Add oil and green chili, ginger and garlic paste to the batter and mix well. Add Enos fruit salt and mix in one direction for a minute. The batter should be doubled now.
• Pour it immediately into the greased mould. Sprinkle cumin seeds and red chili powder on the top and steam for about 10 to 15 minutes or till a fork comes out clean if inserted.
• Allow to cool for a couple of minutes and cut it into squares.
• Heat oil in a small pan and add mustard seeds. When they splutter, add sesame seeds and stir for 30 seconds. Add curry leaves, remove from flame and add water. Pour immediately over the dhoklas to coat evenly and serve immediately garnished with chopped coriander.