High Protein Soft & Spongy Dhokla Idli

• Soak rice and lentils for 5-6 hours
• Ferment idli batter for overnight

Nutrition values are AI-estimated based on ingredients.

• 1 cup white rice
• 1/3 cup chana dal
• 1/3 cup yellow moong dal
• 1/3 cup urad dal
• 1/3 cup orange masoor dal
• 1/2 teaspoon methi dana
• 1/2 cup sour curd
• 1.5 tsp salt
• 1/2 tsp turmeric powder
• 1 tbsp crushed green chilli & ginger paste
• 2-3 tsp oil
• 1/2 tsp sugar
• Water
• 1/2 tsp fruit salt/Eno
• 1 tsp water

1. 1Place 1 cup white rice in a bowl.
2. 2Add 1/3 cup each of urad dal, chana dal, yellow moong dal, and orange masoor dal to the bowl.
3. 3Add 1/2 teaspoon of methi dana to the mixture.
4. 4Wash all ingredients 2-3 times.
5. 5Soak the ingredients in enough water for 5-6 hours.
6. 6Grind the soaked ingredients into a smooth batter.
7. 7Leave the batter to ferment overnight.
8. 8Take one portion of the fermented batter.
9. 9Add 1/2 cup sour curd, 1.5 tsp salt, 1/2 tsp turmeric powder, 1 tbsp crushed green chilli & ginger paste, 2-3 tsp oil, and 1/2 tsp sugar to the batter.
10. 10Vigorously stir the ingredients into the batter until well combined and the batter turns pale yellow.
11. 11Add 1/2 tsp fruit salt/Eno and 1 tsp water to the batter and give it a good mix.
12. 12Immediately transfer the frothy batter into oil-greased idli molds.
13. 13Steam the idlis on medium heat for 15 minutes or until cooked.
14. 14Unmold the idlis after 2-3 minutes.
15. 15Serve the dhokla idlis with green chutney.

These instructions are our analysis of the original video. Watch on YouTube →