Fluffy Steamed Boiled Rice DhoklaVeg
Learn to make incredibly soft and fluffy Steamed Boiled Rice Dhokla with this easy-to-follow recipe! This healthy, savory dish is the perfect breakfast or school tiffin idea for any busy day. We guide you through the process of soaking, grinding, and steaming to achieve that signature light texture. Complete with a flavorful tempering of mustard seeds, curry leaves, and green chilies, this traditional snack is sure to become a family favorite. Discover the joy of simple, homemade cooking!
Ingredients
1 cup Flattened rice (Poha)
Suji (semolina/rava): 1 cup
1 cup Curd
Vegetables: 1/4 cup finely chopped (commonly carrots, peas, or capsicum)
Leavening agent: 1 sachet of Eno fruit salt OR 1/2 teaspoon baking soda
Water: As required to reach a thick, pourable batter consistency
to taste Salt
Oil/Ghee: For greasing the moulds and tempering/sautéing
Instructions
1
Ensure you have a smooth, fermented idli batter ready. You can use traditional rice and urad dal batter for the best texture.
2
Lightly oil your mini idli plate to prevent sticking.
3
Fill each mini mold cavity with the prepared idli batter.
4
Place the idli stand into a steamer or pressure cooker (without the whistle) and steam for 8 to 10 minutes until they are fluffy and cooked through.
5
Remove from the heat and allow the idlis to cool slightly before popping them out of the molds.
6
Heat a pan with a little oil or butter. Add mustard seeds, curry leaves, and a dash of turmeric or chili powder to create a flavorful tempering.
7
Add the mini idlis to the pan and gently toss them in the tempered mixture until they are lightly coated and slightly crisp.
8
Plate the idli pops hot, accompanied by your favorite chutneys or dips for an explosion of flavor.
Nutrition Facts
4 servings per recipe
