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Monday, May 17, 2010

"Everyday cooking"- Mix Daal Dhokla/ Idli (Steamed rice and lentil cakes)

Do you crave the things your mom made back at home when you visited the last??? I was exactly experiencing the same....Mummy had made this dhokla during my last India trip.I had liked it so much and felt the taste lingering on my tongue, as I remembered it.....
This preparation  can be 'had' as 'Dhoklas' or made into 'Idlis' ..as per the preference.I like to have it as an appetizer or a side dish , with 'mustard-sesame' tadaka on top!
This dhokla tastes different than the traditional idlis(made withrice and  urad daal alone), is 'tangy' due to fermentation, has more protein, and can be made 'Spicy' according to taste.

1 measure of Rice
1/2 measure of Urad daal
1/2 measure of Chana daal
1/2 measure of Moong daal
1/4 measure yogurt
2tsp green chili-garlic paste( add more to make spicy dhokla)
2tbsp oil
1tsp Baking soda
2tsp mustard seeds
2tsp sesame seeds
1/4tsp asafoetida/hing
few curry leaves
Fresh green cilantro for garnishing

1) Soak the rice, and the daals overnight in water.
2) Next day, grind the rice and daals into smooth-coarse batter
3) Mix the yogurt and keep in warm place for 6-8 hrs until it ferments and rises up.
4) When you are ready to steam the 'Dhokla/Idli', oil a flat bottom vessel/ idli plates.
5) Boil water in the 'Staeming vessel'( I use pressure cooker without the 'pressure' for steaming the dhokla'.)
6) When the water comes to a boil....mix 1 tbsp oil with 1tsp baking soda and whisk.Add this mixture to the fermented batter.The mixture will become fluffier.Add the chili -garlic paste to the batter.Mix.
7) Pour immediately into the oiled pan and steam on medium flame for 20 mins or so.
8) Let it cool for 15 mins
9) For Tadaka: Heat 1 tbsp oil, add mustard seeds, sesame seeds, hing, curry leaves.Pour on top of the dhokla.

10) Cut into wedges like pizza or square or diamond shapes. Garnish with Cilantro.
11) Can be served 'as is' or with 'Cilantro chutney, ketchup or mint chutney.


  1. Hi Deepti,
    To save the time, rice and dal mixture can be grinded into a coarse powder and then powder can be kept for fermentation directly.So night you soak it and morning you can prepare dhokla/idli.

  2. Hey Suvarna, that's a good idea! Do you wash the rice, daal and dry before grinding?

  3. No just grind it as such. And when you are soaking for fermentation add water keep for 15 minutes and then remove it. Repeat once again and soak it.