White Dhokla | Khatta Dhokla | Idada
Spongy, soft, and slightly tangy, white dhokla is a delicious and insanely healthy evening snack that comes together in just 20 minutes with Idli Dosa Batter
Servings: 4 persons
Equipment
- 1 steamer
Ingredients
- 1 ¼ cups idli-dosa batter
- 1 green chilli crushed
- ¾ inch ginger crushed
- ¼ teaspoon salt
- ½ teaspoon eno or fruit salt
- ¼ teaspoon crushed pepper
Tempering
- 1 tablespoon cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon white sesame seeds
- ¼ teaspoon asafoetida powder hing
- 2 sprigs curry leaves
- 1 tablespoon finely chopped coriander leaves
- ¼ teaspoon salt
- 1 teaspoon sugar
- juice of ½ lemon
- ¼ cup water
For garnish
- 1 tablespoon finely chopped coriander leaves
- 1 tablespoon freshly grated coconut
Instructions
Prep steamer
- Grease a round 12 inch steamer plate with oil. Heat the steamer or a pot with water. Place a stand inside and let the water come to a boil.
Batter
- Take the idli-dosa batter in a bowl, add crushed chilli, ginger, salt & mix to combine well. Once the water starts boiling, add fruit salt or Eno to the batter and mix gently till the batter is frothy.1 ¼ cups idli-dosa batter, 1 green chilli crushed, ¾ inch ginger crushed, ¼ teaspoon salt, ½ teaspoon eno or fruit salt
Steaming dhoklas
- Transfer the batter immediately to the greased steamer plate, sprinkle crushed pepper on top, keep on the stand, cover and steam on high heat for 10 minutes. To check if the Dhokla is cooked, insert a toothpick in the centre of the dhokla and if it comes out clean, it’s done. If it has batter on it, steam for a few more minutes until done. Rest for 5 minutes, remove from the steamer and set aside to cool.¼ teaspoon crushed pepper
Tempering
- Heat oil in a pan, add mustard seeds and once they sputter, add sesame seeds, hing, curry leaves, salt, sugar and water. Be careful as the water will splutter. After 10 seconds, switch off the stove and squeeze lemon. Mix with a spoon.1 tablespoon cooking oil, 1 teaspoon mustard seeds, 1 teaspoon white sesame seeds, ¼ teaspoon asafoetida powder, 2 sprigs curry leaves, 1 tablespoon finely chopped coriander leaves, ¼ teaspoon salt, 1 teaspoon sugar, juice of ½ lemon
Serving Dhoklas
- Demould dhoklas once cooled and cut into squares. Pour the tempering over the dhokla and let it soak in it for 5-10 minutes. Garnish with grated coconut & coriander leaves just before serving.1 tablespoon finely chopped coriander leaves, 1 tablespoon freshly grated coconut
Video
Notes
- Adding eno helps in making the dhoklas spongy, porous & light, so do not skip it.
Nutrition
Calories: 52kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 467mg | Potassium: 20mg | Fiber: 1g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 0.2mg