Gram flour (besan): 8 tablespoon
Semolina (sooji): 2 tablespoon (basically ratio 1:4 for semolina:gram flour)
Ginger (grated): 1 inch piece
Sugar: 2 tsp.
Salt to taste
Lemon juice: 1 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: a few
Green chilli (sliced): 2
Eno (fruit salt): 1 tsp. (a 50-50 combination of baking powder and baking soda can be used in place of Eno fruit salt)
Cooking oil: 2 tsp.
Oil to grease the mould
- Mix the gram flour and semolina together. To this add the grated ginger, lemon juice, 1 tsp. sugar and salt. Now slowly add water to make a batter, ensuring no lumps remain, whisk well. Batter should not be too runny or too thick. Keep this batter aside for 20 minutes.
- After 20 minutes, stir the batter and add a little water if required. Otherwise add the eno fruit salt and give a gentle stir to mix in the powder. Do not stir a lot. Keep aside for about a minute in which you will grease the idli molds with little oil.
- Slowly add the batter in the microwavable idli mold and steam it on high power for 3 minutes.
- Remove from the microwave and let sit. By the time, make the tempering.
- Heat oil in a pan and add the mustard seeds. When they crackle, add the green chilli and curry leaves. Mix and let cook for about 2 minutes.
- Add a cup of water and stir in the remaining 1 tsp. sugar. Bring it to a boil and turn off the flame.
- Remove the dhoklas from the molds and place on a flat serving tray or plate. Pour the tempering over the dhoklas. Let sit for about a minute for the dhoklas to absorb water and become spongy. Serve with Mint-coriander chutney and hot steaming tea !!
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