Directions
- 1Crush ginger and green chili together.
- 2Sieve 1 cup of besan into a bowl.
- 3Add curd to the besan.
- 4Gradually add water and whisk to make a smooth batter.
- 5Add turmeric, salt, sugar, the crushed ginger and green chili, and oil to the batter.
- 6Mix well and let the batter rest for 10 minutes.
- 7Grease the mini idli moulds with oil.
- 8Add Eno to the batter.
- 9Mix gently.
- 10Pour the batter into the greased mini idli moulds.
- 11Steam for 10-12 minutes.
- 12Check if the dhokla is cooked by inserting a toothpick.
- 13Carefully remove the dhokla from the moulds.
- 14In a pan, heat oil and add mustard seeds, sesame seeds, green chili, and curry leaves.
- 15Add water and sugar to the pan and mix.
- 16Pour the tempering over the dhokla.
- 17Garnish with grated coconut and fresh coriander.
Ingredients
- ginger
- green chili
- 1 cup besan
- curd
- water
- turmeric
- salt
- sugar
- oil
- Eno
- mustard seeds
- sesame seeds
- curry leaves
- coconut
- coriander
Equipment
mortar and pestlesievewhiskbowlmini idli mouldsbrushpantoothpickspoon
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