Hi everyone!! This Dhokla is the lightest dhokla (light in texture and light to digest) I have eaten till date. I have followed the recipe partly from the Marathi Cookbook :Swayampaak by Sindhutai Sathe and partly from a recipe that my mom follows. This is one book I use the most and it has seen me through those early years after my marriage when I was a total trial and error cook.
What you need:
1 cup Rice (uncooked), 1/4 cup Urad Dal (split black lentils), 1cup sour curd, 1 tspn salt, 1/2 tspn sugar, 1/2 tspn corasely ground pepper.
For the tempering:
3 tblspn oil, 2 tspn mustard seeds, 7 to 8 fresh curry leaves, a small pinch tumeric powder
Soak the rice and dal together for atleast 4 hrs. After 4 hrs grind the rice and dal to a fine paste. Leave this mixture for another 4 hrs in a warm place. It does not need to ferment like the idli batter. After 4 hrs add the curds, salt, sugar and pepper to the batter, and mix well. Add just enough water to get a smooth batter .Oil a thali or dhokla stand . Add a tspn of Eno Fruit salt to the batter . Mix well and immediately pour the batter into the Thali or Dhokla Mold. Steam for 8 to 10 mins.
Prepare a tempering by adding mustard seeds and curry leaves to hot oil and spoon this over each piece of dhokla .
This dish is excellent at breakfast , at tea time or also as a side accompaniment at lunch or dinner. The author of the cookbook says it is great for people recovering from any illness and also for the elderly.
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