Last day of the blogging marathon and I thoroughly enjoyed posting my favorite dishes. As I was shortlisting the recipes for this marathon I came across the “Tiffin Ideas”  book by Mallika Badrinath. I am sure this book has been lying in the cabinet for years and thanks to blogging, I am finally taking a look at the overflowing collection of cookbooks . I had dhokla on my list and even bought the ENO fruit salt a few months ago. So I was pleasantly surprised to see this dhokla listed under ‘Idli varieties”. It is very easy to make and tasted great. It was spongy and we loved it. Recipe from Tiffin Ideas – Mallika Badrinath book.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#11

Ingredients – Dhokla
1.5 cups rava (sooji)
1.5 tbsp bengal gram flour (Kadala maavu)
1 tsp ginger-chilly paste
1/4 tsp turmeric powder
Salt to taste
1.5 cups sour curd (yogurt)
1.5 tbsp eno fruit salt
3/4 tbsp oil
1/2 tsp chilly powder for garnish
Coriander leaves for garnish

Ingredients – Tadka
1 tbsp oil
1/4 tsp mustard seeds
1 tsp urad dal
3 green chillies chopped
Curry leaves

Method
Take 2 small green chillies and a small piece of ginger and blend to form a coarse paste.

Take rava, bengal gram flour, ginger-chilly paste and turmeric powder.

Add salt.

Add curd (yogurt).

Mix together.

Mix oil and eno (fruit salt) together.

Add the eno+salt mixture to the prepared  batter.

Mix well and steam immediately. You can see it beginning to froth up. Steam the dhokla’s for say 10 minutes. (similar to idli)

Steamed dhokla.

Sprinkle some red chilly powder.

Do the tadka. Heat oil and splutter mustard seeds. Add urad dal, curry leaves and chopped green chillies.

When the dal turns brown, add the tadka to the dhokla and slice into pieces.

Sprinkle coriander leaves.