White Dhokla | Idada | khatta Dhokla
The most awaited dhokla recipe is finally out and I am ready to share. I have measured this and perfected this many times before sharing. My bhabhi and mom shared their ltips and tricks and I am glad that I have finally mastered it. Cooking is all about learning and sharing so here is the recipe that you need to save
Ingredients
- 3/4 cup Surti kolam rice
- 1 /4 cup urad dal
- 1/2 tsp methi seeds
- 1/2 cup dry poha
- 1 tablespoon sour yogurt
- 1 tsp eno or baking soda optional
- 2 tablespoon oil
- Water as needed
- Salt as needed
Vaghar
- 3 tablespoon oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 1/2 tsp hing powder
- 2-3 slit green chilies
- 1 and 1/2 tsp sesame seeds
Instructions
- Soak urad dal, surti kolam rice, methi seeds in water overnight or for 8-10 hours
- Soak poha before grinding for 15 minutes
- Grind it separately next day. Then grind together along with soaked poha
- Then beat using hand blender till airy
- Turn on the oven and let it warm up and turn off and be normal and let it sit in oven for whole day in summer or till next day in winter
- You can leave in instant pot on yogurt mode for 12 -14 hours
- Once the batter ferments, you can make fresh dhokla or store in fridge for 4 days
- Before steaming dhokla add salt, yogurt and eno if needed
- When steaming, grease the dhokla trays with oil
- Pour the dhokla batter over the trays
- Sprinkle with red chili powder or black pepper powder
- Steam till done
- Cut them into square pieces
- Add tadka on top and garnish with cilantro and serve them or store them