So, here's one of what Ma made before I left Bangalore. Surprisingly, it is a popular dish of Gujarat. Pretty looking, super simple and a real crowd pleaser.
This is the simplest recipe here on this blog, and perhaps the laziest one, because it just involves assembling some ready idli batter and packed food. But it works like a charm.
Idli batter, a packet of instant dhokla mix and some chutney, which is the only place you need to put in some effort, and you're good to go! Instant dhokla packets are available at most stores, but if you can't find one, then use idli batter for both layers - works equally well.
I never bothered making dhokla at home, especially the super spongy khaman dhokla because I live in 'dhokla land'. Thats one thing available all through the day and every other store dealing with food and every third store here deals with food !
But I will make one, someday...
Have it with some roasted green chillies and a cup of tea.
What you need -
1.5 cup idli batter
1 packet instant dhokla
For the chutney -
3 green chillies
1 cup packed cleaned coriander leaves
1 tbsp peanuts
juice of half lemon
1/4 tsp salt
1/4 tsp sugar
For the tempering -
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp oil
a pinch of hing
2 tsp grated coconut
2 tsp chopped coriander leaves
1 tsp sugar
3 tbsp water
What you do with it -
Grind all the ingredients listed under 'For the chutney' and set aside
Add a little salt to the idli batter and then pour it into a dhokla plate or shallow round vessel, to fill half the height of the vessel / plate
Steam for 10 mins till the batter is set
Take it off the heat and then spreads the green chutney over the steamed idli batter
Prepare the dhokla batter as per the instructions and then pour the batter over the chutney
Steam for another 10-15 mins
Allow it to cool
In a small pan, heat a little oil, add mustard seeds, cumin seeds, a pinch of asafoetida and small pieces of green chillies
Dissolve sugar in 3 tbsp of water and add it to the tempering
Pour this over the pieces of sandwich dhokla
Sprinkle chopped coriander leaves and grated coconut over it
Serve with roasted chillies and some hot tea
