Ingredients
1 cup idli batter
1/3 cup besan
2 tbsp sooji
2tsp sugar
1tsp oil
1tsp turmeric
1 sachet blue eno
salt
for tempering:
1tbsp oil
1tsp mustard seeds
2tsp sesame seeds
1/4 tsp hing
1 green chilli,slit
10 curry leaves
2tbsp sugar
1 cup water
Process:
- Mix all ingredients -idli batter, sooji, besan, salt, turmeric, sugar, and oil to a smooth paste.
- Once the steamer is ready,grease the dhokla plate and add eno and lemon juice to the batter and mix well.
- Pour the batter in the greased plate and steam for 15 mins.
- Check if done by inserting a toothpick in the center of the dhokla.If done the toothpick will come out clean.
- Set aside to cool for 5 mins.
- For tempering: Heat oil in a kadhai. When hot add mustard seeds,hing,sesame seeds and green chilli.
- Turn the heat to low and add water, sugar and salt. Bring this mixture to a rolling boil and then pour this mixture on the dhokla evenly.Let it absorb the flavor for 10 mins.
- Serve warm with mint chutney.
