Recently, I was invited to a cookery demonstration of authentic Gujarati dishes by two wonderful Gujarati ladies. While the demo was in process (i.e. steaming and heating was underway), she enlightened us with some tips and some other recipes of Gujarat.
She spoke of this “white” dhokla which later on I learnt that, it is also called as “Khatta” (meaning “sour” in Hindi) Dhokla. We all made a note of this recipe too. I felt that this could be easily named as “Idli” with a twist ! - Because the main batter used in the recipe is the Idli batter (Udad dal and Rice).
People from the south of India can easily try this out as normally idlis are prepared at least once a week in their homes. Incidentally, I had just prepared idly batter and had kept it for fermentation before leaving for the demo !
The next day, before steaming the idlis, I kept aside one cup of the batter to try out this new recipe. Believe me, it turned out super soft and fluffy and delicious. I also shared this with my neighbour who loved it.
So from one idli batter, you can prepare two different dishes – one from Southern India and one from Western India (Gujarat) ! Isn't that wonderful ?
In the meantime, I shall try out the two recipes which was demonstrated and shall put them up in my blog. So watch out for the recipes in my next posts.