White Dhokla

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.

Ingredients:

Idli Batter 1 cup Sour Curd 2 tbsp Green chilies (chopped) 1 or 2 Ginger (chopped) 1inch piece Asafetida A pinch Oil 1 tbsp Soda 1/4 tsp Salt As per taste Crushed pepper 1 tsp
Method: Take a bowl, add all the above ingredients except crushed pepper and mix it well and keep aside. Take a greased “thali” / steel plate and pour the above prepared mixture into it and give the plate a gentle shake so that the mixture is evenly spread. Now sprinkle the crushed pepper on top of the spread mixture. Lastly, place the plate in a pressure cooker (without the whistle) or a steamer and steam the contents for about 12-15 mins. Remove and allow it to cool. When slightly cooled, cut it into squares or diamond shapes and serve as it is or with any chutney of your choice.
Ingredients (except crushed pepper) added After additon of soda (or eno) The mixture poured into a greased plate and crushed pepper sprinkled on top - ready for steaming  Removed from the steamer Dhoklas cut into squares
Preparation time: 10 mins Cooking time: 12-15 mins Makes : about 20 squares (depending upon the size)
Note : Preparation of idli batter : One measure Udad dal (split black gram) and 2 measures raw rice. Wash and soak them separately in water for about 8 -10 hours or keep it overnight. Next day, drain the water. First, grind udad dal to a smooth paste and then rice coarsely. Mix them thoroughly. Add salt and mix again and keep it overnight for fermentation. The idli batter is ready for preparing idlis or white dhoklas. In this recipe, I used eno (1 level tsp) instead of soda. I used a steel plate measuring 8 inches in diameter. While pouring the batter in the plate, ensure that it is only three fourths filled - leaving room for the batter to rise while steaming.