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Preparation Time : 10
Cook Time : 15
Total Time : 25
Besan 2 cups
Ginger paste 1 tsp
Salt according to taste 1 tbsp
Oil 1 tbsp
Green chillies chopped 3 nos
Coriander leaves chopped 1/3 cups
Eno fruit salt 1 1/2 tbsp
Citric acid 1/4 tsp
Asafoetida 1/4 tsp
Grated coconut for the garnish 1/4 cups
Black mustard seeds 1 tbsp
Curry leaves 4-5 nos
Dry red chillies 4 nos
Make a smooth lumpfree batter with all the ingredients except the eno.
The batter should be semi thick.
Heat a vessel with water( 1/4 th of it)
Grease the idli moulds.
Add eno to the batter and give a light mix. Don't mix too much. Just fold in lightly.
Place the idli stand in the vessel.
They will be done in 10 mins.
After 10 mins, just check them with a skewer and if done, switch off the flame and don't remove the lid.
Wait for 10 mins more and only then remove the lid.
Temper these delish dhokla idlis and serve garnished with grated coconut and any chutney of your choice.
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