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हल्का–फुल्का इडाडा ढोकला
इडाडा ढोकला गुजरात की पारंपरिक और बेहद स्वादिष्ट डिश है। यह सूजी, दही और बेसन से बनाया जाता है, जो इसे नरम,
फुलका और हल्का बनाता है। भाप में पकने की वजह से यह हेल्दी होता है और पचाने में भी आसान है। हरी मिर्च,
अदरक और राई का तड़का इसके स्वाद को और भी खास बना देता है। नाश्ते,
शाम की भूख या हल्के खाने के लिए इडाडा ढोकला एक परफेक्ट ऑप्शन है। 😋

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.