13 August, 2021
IDLY & DHOKLA using YELLOW LENTIL/MOONG DAL/HESARUBELE …..fermented & Protein rich healthy dish/ಹೆಸರುಬೇಳೆ ಇಡ್ಲಿ ತರಿ ಧೋಕ್ಲಾ & ಇಡ್ಲಿ
This is a two in one recipe. Yes … we can make idly and dhokla by using this batter with an addition of just couple of more ingredients. Both are steamed and both are a healthy choice.
Yeah …. very recently twice I tried making dhokla also using the dosa batter and idly batter. Both turned out super textured and super soft. Will soon share the other recipe as well with you all.
Talking about todays recipe, I made both idly and dhokla. Made the dhokla using the same batter just by adding couple of extra ingredients. As such so healthy besides being so spongy and soft.
However you can check couple of more idly recipes, which are being made using whole green gram & semolina and one more is in the combination of ingredients such as split green gram, split black gram and whole black gram. Both are protein rich, diabetic friendly dishes.
This is also one such dish which you can make, even if you think of making it little late during the day ie… by evening for the next day. As there is no need to soak it for hours together, you can plan for it in the evening, then you only need to soak, grind and make it for the next day breakfast. The best thing about this recipe – isn’t it !!
Every Gujarat Person says that we should use only groundnut oil while preparing the tempering for dhokla as it gives unique flavour and also traditionally they use this oil only it seems.
Ingredients : measuring cup used – 200 ml , Divided the batter into half and made idly using one portion and Dhokla by using the other portion.
- Split green gram/hesarubele – 1 cup
- Idly rava – 1 cup
- Fenugreek seeds – 1/2 tbsp
- Salt to taste
- Water to soak and grind the batter
PROCEDURE :
- Rinse well and soak split green gram/yellow lentil along with fenugreek seeds/methi in enough water for 2 to 3 hours
- Once soaked, drain all the water and grind into a smooth batter by adding little water at a time
- Now add in the idly rava and salt, and run the mixie for a minute more
- Do remember NOT to add more water and make the batter thin
- Transfer to a wide bowl/vessel, whisk the batter well for a minute or two ( whisking makes the batter fluffy and light which in turn helps in getting soft idlies) cover and let it ferment for 7 to 8 hours or overnight.
- Stir the fermented batter, wet the idly plates (I never grease them), Put in the idly steamer and steam them for 12 to 13 minutes
- Serve hot idlies along with chutney
For making dhokla :
- Take 1/4 tsp baking soda and stir it in 1 tsp of oil and add it to the batter, mix everything well and immediately pour the batter into a greased tin and steam for 13 to 14 minutes
- Meanwhile prepare the tempering. Heat 2 tsp ground nut oil, Put 1/2 tsp mustard seeds, 1 tsp white sesame seeds, few curry leaves, 2 tbsp coriander leaves and 4 to 5 slit green chilies, saute everything well, add salt, sugar and 1/2 to 3/4 cup of water and allow it to boil
- Remove from the heat and add lemon juice, the tempering is ready (adjust the sweetness & sourness as per your choice)
- Remove the dhokla from the heat, after two minutes pour the prepared tempering all over the dhokla and let it soak the water for couple of minutes
- Cut into desired shape and serve the dhokla
