Dhokla Mini Idlis

 

Ingredients:

• 1 cup idli batter
• 1 cup besan (gram flour)
• 1 tablespoon semolina (rava)
• 1 tablespoon lemon juice
• 1 teaspoon ginger-green chili paste
• 1 teaspoon Eno fruit salt
• Salt to taste
• Water as needed
• Oil for greasing

For the tempering:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 1 tablespoon chopped curry leaves
• 2 green chilies, slit
• A pinch of asafoetida (hing)
• A pinch of turmeric powder
• A pinch of sugar
• Salt to taste

Instructions:

• In a bowl, mix the besan, semolina, lemon juice, ginger-green chili paste, salt, and water to make a smooth batter. The consistency should be similar to idli batter.
• Grease the idli molds with oil and pour the batter into each mold.
• Steam the idlis in a steamer for about 10-12 minutes or until they are cooked through. Insert a toothpick in the center to check if they are done. If the toothpick comes out clean, the idlis are ready.
• Once the idlis are steamed, remove them from the molds and let them cool slightly.
• Cut the idlis into bite-sized pieces using a knife or a small cookie cutter. Keep them aside.
• In a pan, heat oil for tempering. Add mustard seeds and let them splutter.
• Add sesame seeds, chopped curry leaves, green chilies, asafoetida, and turmeric powder. Sauté for a few seconds.
• Add the bite-sized idlis to the pan and gently toss them in the tempering mixture. Cook for 1-2 minutes, stirring occasionally.
• Sprinkle a pinch of sugar and salt over the idlis and mix well.
• Remove from heat and garnish with chopped coriander leaves if desired.
• Serve the Dhokla Mini Idlis hot with coconut chutney, green chutney, or tomato ketchup.

Enjoy the delightful combination of fluffy idlis with the tangy and flavorful tempering. Dhokla Mini Idlis make a great snack or breakfast option.