Mixed Dal IdliDhokla

Published on August 17, 2017 | In Indian | By Author |

- Prep Time
- 15 Minutes
- Cook Time
- 20 Minutes
- Serves
- 16 idlis
- Difficulty Level

Tired of eating the same square dhoklas and boring, round idlis? Here’s a novel combination. The IdliDhokla! with the added nutrition of all the dals making it a winning recipe. Great to carry while travelling or in the lunch box. A welcome change for breakfast too!

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Ingredients

1/2 cup each of toor dal, moong dal, udad dal, masoor dal, chana dal.
2 cups besan / chickpea flour
2 tbsp curd
2 tsp ginger-garlic-green chillies paste
2 tsp sugar
1/2 tsp haldi/ turmeric powder
1/2 tsp hing/ asafoetida
salt to taste
oil to grease the moulds and for seasoning
1/2 tsp mustard seeds and 1/2 tsp hing/ asafoetida for seasoning
1/2 tsp soda-bicarb

Instructions

Soak the dals for 3-4 hour, preferable in the morning.
Grind to a thick batter at night.
Mix in the besan/ chickpea flour, curd, ginger-garlic-chilli paste, sugar, haldi/ turmeric, hing/ asafoetida, salt to taste.
Add water only if required to make a thick batter.
Keep covered the whole night for fermentation.
Next morning, mix in the soda bicarb.
Grease the idli moulds with oil and fill with the batter.
Steam for 15-20 minutes.
Check if done by inserting a toothpick in the centre. If it comes out clean,they're done.
Make a seasoning by heating 1 tsp of oil with the mustard seeds and the hing/asafoetida.
Remove the idliDhoklas from the mould. Pour the hot oil over the IdliDhoklas.
Serve hot with the chutney or dip of your choice. Shown in the pictures is a simple chutney made by grinding together fresh coconut, daalia, one green chilli with salt to taste.

Servings : 4 people
Ready in : 20 Minutes
Course : Breakfat
Recipe Type : Breakfast

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Author

I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...

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