Idli Dhokla Recipe with Step by step pics and Video. This Idli Dhokla Recipe is made of Moong dal and Eno Salt added. Mini Idli Mould used and then Steamed in Idli Steamer. To attract the Kids I have used the Mini Idli Steamer. The Soft and Spongy Dhokla Recipe which I have posted earlier used the same recipe and made this Idli Dhokla.
Actually, I wanted to post white Dhokla recipe with suji but kids want to Moong dal again so made it with mini idli mould. For the past 2 days non-stop rain instead frying something in oil thought to make dhokla very healthy also. The processing time is little more but we can get the healthy snacks for our family.
Making Dhokla is very easy and anyone can make. I strongly oppose buying instant Dhokla from markets. We don’t know what they have added and what would the result also. Always making dhokla at home is the best. Let’s Proceed with the Idli Dhokla Recipe. do Check the Gujarati Snacks khandvi recipe.
Idli Dhokla Recipe Step By Step Pictures,
Soak ½ cup moong dal with enough water for overnight, drain the water grind it. Add ¼ cup water while grinding the batter. Either you can grind the green chillies and ginger while grinding or you can chop them finely and then add them to the batter. Add the 1 tsp of gram flour, turmeric powder, curd, and salt mix well.
Add the 1 tsp of Gram flour, turmeric powder, curd, and salt mix well. Add the Eno salt and mix well. After adding the Eno salt, you can see the batter become foaming like the idly batter. 
Now immediately transfer the mix into a greased mini idli or idli plate. Don’t delay after adding the salt you need to act very fast.
Now keep the plate in a steamer and steam it for 10-15 mins. Once steamed you can remove it.Sponge mini idli Dhokla is ready now.
Make seasoning for the idli dhokla by heating the oil in a pan and add the mustard seeds, cumin seeds. Let it splutter. Add curry leaves, Hing and sesame seeds. Now switch off the stove. Drop this tempering over the steamed dhokla and serve hot.
Recipe Card For Idli Dhokla Recipe,
- ½ cup moong dal(I have used yellow moong dal)
- 2 tbsp cup Curd(Dahi)
- 1 Green Chili(Finely Chopped into very small pieces)
- 1 Pinch Turmeric powder
- 2 Inch Ginger(Grated into fine paste)
- 1 Teaspoon Fruit Salt (ENO – A brand available in India and ON Indian stores outside India)
- 1 Tbsp Oil
- ¼ Cup Water for making batter and 1 tbsp cup for seasoning
- ¼ tsp Salt
- For Dhokla Seasoning:
- ½ Tsp Oil
- 1 tsp Mustard Seeds
- ½ tsp sesame seeds
- ½ Tbsp Coriander Leaves(Chopped)
- 20 Leaves Curry Leaves
- Soak ½ cup moong dal with enough water for overnight, drain the water grind it. Add ¼ cup water while grinding the batter.
- Either you can grind the green chillies and ginger while grinding or you can chop them finely and then add them to the batter.
- Add the 1 tsp of Gram flour, turmeric powder, curd, and salt mix well. Add the Eno salt and mix well. After adding the Eno salt, you can see the batter become foaming like the idly batter.
- Now immediately transfers the mix into a greased mini idli or idli plate. Don't delay after adding the salt you need to act very fast.
- Now keep the plate in a steamer and steam it for 10-15 mins. Once steamed you can remove it.Sponge Dhokla is ready now.
- Make seasoning for the dhokla by heating the oil in a pan and add the mustard seeds, cumin seeds. Let it splutter. Add curry leaves, Hing and sesame seeds. Now switch off the stove. Drop this tempering over the steamed dhokla and serve hot.
Have nice Day!!!
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