Rice flour Dhokla
Ingredients
- 2 cup Rice Flour
- 1 cup Curd
- 2 tablespoon Suji
- ½ teaspoon Sugar
- 1 pinch Hing
- 1 teaspoon Ginger-Green-Chilli Paste
- 2 teaspoon Mustard Seeds
- 10 Curry Leaves
- 1 pinch Hing
- 1 tablespoon White Sesame Seeds
- 1 tablespoon Fresh Coriander Leaves (chopped finely)
- 1 teaspoon Eno Fruit Salt
- Water as needed
- Salt to taste
- Oil as needed
Instructions
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Take the rice flour, suji, curd, sugar, a pinch of hing,1 teaspoon oil, ginger and green chilli paste and salt in a bowl.
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Whisk to get a smooth lump-free batter.
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Add as much water as needed to get a dropping consistency.
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Let the batter rest for 30 minutes.
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Again check the consistency and if it has become thick, add more water and adjust accordingly.
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Place a steamer or idli vessel on the flame.
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Keep a stand or a kitchen ring on the bottom
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Fill it with 2 glasses of water and let come to a boil.
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Grease a round cake tin of 7 inches diameter and keep it ready.
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To the batter add the Eno fruit salt and give a few quick, vigorous whisks.
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The batter will start bubbling and puffing.
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Pour it quickly into the ready tin and place it gently in the steamer.
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Cover with a lid and let cook on high flame.
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Check with a toothpick after 10 to 12 minutes.
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If the toothpick comes out clean, shut off the heat.
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Remove the tin carefully and let cool a little.
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Ready the tempering by heating 2 tablespoons oil in a pan.
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Keep the flame low.
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Add the mustard seeds, white sesame seeds, curry leaves and the hing.
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The mustard seeds will crackle and the curry leaves will get fried.
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Shut off the flame and pour over the ready dhokla.
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Cut it into squares and garnish with fresh coriander leaves.
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Serve with sweet and tangy tamarind / spicy pudina chutney.
