Idli Dhokla Recipe: A one-of-a-kind blend of a south Indian cuisine recipe and a popular variant from western Indian gujurati cuisine It has the same shape and texture as an idli but is made with besan or dhokla batter. It can be an excellent morning breakfast recipe that can be prepared in a matter of minutes.
The shape and texture of dhokla and idli recipes are very similar. However, the recipes are from different cuisines and, more importantly, use a different set of ingredients. However, these two recipes can be combined to form a single recipe, and idli dhokla or idli khaman is one such variation.
Idli Dhokla is an instant Indian snack made in an idli maker with besan (chickpea flour), dahi (yoghurt), sooji (semolina), and a few other ingredients. (To make Glutenfree Dhokla, substitute 1/2 tsp baking powder + 1/2 tsp baking soda for the Sooji.)
Because it is steamed, it has a light and airy texture. Because it is steamed, it is ideal for a light snack or even as part of a diet. It has a sweet, spicy, and savoury flavour profile and is ideal for tea time snacks, parties, weddings, and even festivals.
Many people are surprised to learn that ‘Dhokla’ is as popular as ‘Samosa’ and can be found in any Indian street shop/restaurant or event. Idli Dhokla, as it is known in North India and particularly in Delhi, is simply a Dhokla in the shape of an Idli.
Is there a significant difference in shape? Yes, I would say. Because the eyes are such an important part of the eating process, you can tell the difference even if the taste is nearly identical to regular Dhokla. The Idli Dhokla was made in our kitchen king – Cooker, and we also have the traditional dhokla recipe in cooker and microwave.
The standard Idli maker stand can be used to make Idli dhokla.
Idli dhokla is khaman dhokla prepared in an idli maker. Khaman is a steamed snack from Gujarati cuisine that is made with gramme flour. It has a soft and spongy texture and a variety of flavours. It’s a little sweet, a little tangy, and a little spicy. Another way to make khaman is with idli dhokla. It is, however, more convenient and presentable. Idli dhokla can be taken to the next level by adding yoghurt and chutney to make khaman chaat, for example. Anyway, khaman dhokla is great for kitty parties, kids tiffin, and so on.
In addition, I’d like to add some more tips, suggestions, and variations to the instant dhokla in the idli stand. First and foremost, in this recipe, I used curd or yoghurt to make the batter sour. You can achieve the same effect by adding lemon or lime juice (2 tsp). Second, if you don’t have an idli stand, you can make the cup idli dhokla recipe with small steel cups. Finally, I added eno fruit salt to this recipe to speed up the fermentation process. Baking soda reacts with turmeric to produce a pink colour, whereas eno fruit salt does not. It would also ruin the flavour, so it is preferable to use eno fruit salt.
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Idli Dhokla Recipe Card:
Idli Dhokla Recipe
To Make Idli Dhokla:
- 1½ cups besan / gram flour
- 2 tbsp rava / semolina / suji (fine)
- 1/2 tsp ginger paste
- 1 chilli (finely chopped)
- 1/2 tsp turmeric
- 1 tsp sugar
- pinch hing / asafoetida
- 1/4 cup curd
- 2 tbsp oil
- 1/2 tsp salt
- 1 cup water
- 1/2 tsp eno fruit salt
- 2 tbsp oil
- 1 tsp mustard
- 1/2 tsp cumin
- 1 tbsp sesame
- pinch hing / asafoetida
- 3 chilli (slit)
- few curry leaves
- 1/4 cup water
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tsp lemon juice
- 2 tbsp coconut (grated)
- 2 tbsp coriander (finely chopped)
- To begin, combine 1½ cup besan, 2 tbsp rava, 1/2 tsp ginger paste, and 1 chilli in a large mixing bowl.
- 1/2 teaspoon turmeric, 1 teaspoon sugar, a pinch of hing, and 1/4 cup curd
- 2 tbsp oil, 1/2 tsp salt, and 1 cup water
- Make sure everything is well combined by whisking and mixing thoroughly.
- Now, gently fold in 1/2 teaspoon eno fruit salt.
- Stir until the mixture becomes frothy.
- Pour the batter into a greased idli plate right away.
- Steam the idli plate for 12 minutes in a steamer.
- To make the tempering, heat 2 tbsp oil in a small saucepan.
- 1 teaspoon mustard, 1/2 teaspoon cumin, 1 tablespoon sesame, pinch hing, 3 chilies, and a few curry leaves
- The tempering should be stirred and sputtering.
- Now pour 1/4 cup water, 1 tbsp sugar, 1/4 tsp salt, and 1 tsp lemon juice
- Make sure everything is well combined before mixing and boiling.
- Pour the tempering over the idli, ensuring that the water is absorbed by the idli.
- 2 tbsp coconut and 2 tbsp coriander for garnish
- Finally, serve with green chutney and idli dhokla.
- First and foremost, use high-quality besan; otherwise, the dhokla will be dense.
- Also, after adding the eno, immediately steam the dhokla to get soft and spongy dhokla.
- If you don’t have an idli plate, the same batter can be poured into cups and steamed instead.
- Finally, the idli dhokla recipe is delicious when served hot and spicy.
What’s the distinction between Dhokla and Idli?
Rawa idlis are a healthier alternative. This traditional Gujarati snack is made by steaming a fermented gramme flour and yoghurt batter. It is naturally probiotic and has a high nutritional value. Increase the nutritional value of dhoklas by using different types of lentils and adding vegetables.
Is Dhokla a healthy food to eat?
Dhokla is high in nutrients because it is made from fermented flour. Because dhokla is steamed rather than fried, it contains less oil and thus has fewer calories. It has fewer calories than dhokla, which has only 160 calories per 100 g.
Why isn’t my Dhokla spongy?
The batter will not ferment properly if the flour proportion is incorrect. Furthermore, raising agents such as baking soda will not aid in properly aerating the batter. As a result, if you don’t use enough Besan when making the batter, your Dhokla will be soggy and lumpy.
Dosa Dhokla Idli, what are these made of?
White dhokla are steamed cakes made from rice and urad dal. There are also hundreds of variations to the dhokla recipe; here, we made it quickly by using idli batter and skipping the long fermentation hours and waiting.
What Eno is used to make Dhokla?
Baking powder can be replaced with 1/2 teaspoon ENO. Eno is a fruit salt that is made up of 60 percent baking soda and 40 percent citric acid. So, if you have these on hand, you can use this proportion to replace ENO.
Why is my Dhokla bitter?
The greater the amount of gas produced, the larger the volume of the dhokla and the lighter the product. However, if you use too much of it, the dhokla will taste bitter. The holes in the dhokla structure are caused by the carbon dioxide that was trapped during the cooking process.
Is Dhokla a fermented dish?
Dhokla is a vegetarian dish popular in the Indian state of Gujarat and parts of neighbouring states. It is made from a fermented batter of rice, ground urad dal, and chickpea flour. Dhokla can be served as a breakfast, a main course, a side dish, or a snack.
What is the distinction between Khaman and Dhokla?
Few people understand the distinction between khaman and dhokla. While dhokla is made from a rice-chana dal batter, khaman is simply split chickpeas. The addition of baking soda makes khaman lighter than dhokla and a popular choice among those who enjoy light, steamed foods.
Why is ENO used in Dhokla?
The sponginess and light texture of khaman dhokla are caused by the reaction of eno with lemon juice or citric acid, which produces carbon dioxide. This reaction produces a fizzy, bubbly mixture that aids in the rise and leavening of the batter, making it fluffy and spongy when steamed.
What can I substitute for Eno in idli?
This plain rava idli recipe without eno is even simpler, but the texture is more soft and airy. The use of baking powder is the key to this soft and delicious plain rava idli recipe. We add a little baking powder to this plain rava idli, along with a pinch of baking soda, to take it to the next level.
Can we use flavoured eno in our dhokla?
You can probably use it to make dhokla; it might change the taste, but since you’re only supposed to use a pinch of it, it won’t be too noticeable; it might add a hint of citrus, which would be interesting to try. Please let us know how it turns out! With just a pinch, there should be no discernible difference.
Is it okay to use baking powder in idli?
If your batter did not ferment properly and you need Dosa, instead of water, mix in a small amount of sour butter milk or curd with the batter before making the Dosa. If the idly becomes hard, mix in a small amount of baking powder (about 1/4 teaspoon) and beat well. While grinding, it adds more volume to the batter.
Is it okay to use baking soda in idli?
There are none. Baking soda will leave a yucky bitter aftertaste. The batter for idlis is supposed to ferment naturally. To achieve this, after preparing the batter (grinding soaked Urad dal and adding idli rawa or rice powder), the batter is whipped by hand, trapping as much air as possible.
What should you do if idli is difficult to make?
If your idlis are too hard, simply add more dal and use more water when grinding the batter. While grinding, add enough water. It will not work even if you add water while mixing the idli batter.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
Also Read: Rava Dosa Recipe