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Mar 12
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'Full written recipe for Idada (White dhokla) Prep time: 10-15 minutes Cooking time: 20-25 minutes (excluding fermentation & soaking time) Serves: 5-6 people Ingredients: URAD DAL | उरद दाल 1/2 CUP KOLUM RICE | कोलम चावल 1.5 CUPS FENUGREEK SEED | मेथी के बीज 1/2 TSP POHA | पोहा 1/2 CUP SOUR CURD | खट्टा दही 2 TBSP WATER | पानी 1/2 CUP ASAFOETIDA | हींग 1/4 TSP SUGAR | शक्कर 1/2 TBSP GINGER CHILLI PASTE | अदरक मिर्च की पेस्ट 1.5 TBSP OIL | तेल 2 TBSP (FOR BATTER) BAKING SODA | बेकिंग सोडा 1/4 TSP SALT | नमक TO TASTE OIL | तेल AS REQUIRED (FOR BRUSHING) BLACK PEPPERCORNS | साबुत काली मिर्च A PINCH (CRUSHED) Method: Add the rice & dal into a large bowl & wash them with water until it runs clear, further add the fenugreek seeds into the same bowl, soak the dal & rice for 4-5 hours. Once the dal & rice have soaked, add the poha into a small sieve or a bowl, wash them & transfer them into the same bowl as the dal & rice, let the poha soak for 5-10 minutes. Further discard the water & add all the soaked ingredients into a mixer grinder jar along with sour curd & water, grind everything into a semi fine paste, once grinded the batter should feel like fine semolina when you press & feel it between your fingers. Transfer the batter into a cooker or a stock pot & add asafoetida & sugar, whisk the batter well using a whisk for 1-2 minutes. Cover the cooker or the stock pot with a lid & keep it in a warm place to ferment, the duration of the fermentation will depend upon the room temperature & the weather, if the weather is cold then the batter will take at least 12-15 hours or more to ferment properly if kept in a warm place. During summers the batter will ferment within 8-10 hours. Once fermented the batter will puff up, at this stage set the dhokla steamer over high flame & bring the water to a boil, once the water comes to a boil & the steamer is ready, you can continue to season the batter with the further process. Add the ginger chilli paste, oil, baking soda & salt into the batter & mix everything well very gently. Brush the dhokla steaming plates with oil & pour the batter into the plates according to your preference of thickness. Move the plates around to spread the batter evenly on the plate & then tap them gently on the kitchen platform. Sprinkle some freshly crushed black peppercorns & place them into the steamer, cover & steam the dhoklas over high flame for 10-12 minutes. The steaming time will depend on the thickness of the batter you have poured, if you are making thin dhoklas then they will steam within 8-10 minutes & if you are making thick dhoklas then they will take upto 12-15 minutes. To check if they are done, open the lid & touch the surface of the dhokla, if it’s not sticky & a knife inserted comes out clean then the dhoklas are ready. Remove them from the steamer & immediately brush the surface with oil & let them cool down slightly before cutting them. Further cut the dhoklas into squares or diamonds & remove them from the steaming plate using a flat spatula. Your super soft & spongy white dhoklas are ready, serve them hot with some chutney. Chutney Ingredients: FRESH CORIANDER | हरा धनिया 1 CUP (PACKED) GREEN CHILLIES | हरी मिर्च 4-5 NOS. GINGER | अदरक 1 INCH PEANUTS | मूंगफली 1 TBSP CURD | दही 3 TBSP CUMIN SEEDS | साबुत जीरा 1/4 TSP LEMON JUICE | नींबू का रस 1 TSP SALT | नमक TO TASTE SUGAR | शक्कर 1 TBSP ICE CUBE | बर्फ 1 NO. WATER | पानी AS REQUIRED Mehtod: Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine paste. Your tasty green chutney is ready. #YFL #SanjyotKeer #idada The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN'
Tags: Recipes , street food , Comfort food , indiancuisine
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