Here is another recipe fused from two different cultural ends of India. The name is Dhokla Idli Chaat. I'm sure by the two keys words, "dhokla and idli" you already have a hint of which cultures they are. Idli refers to the South Indian roots and dhokla is mainly associated with Gujarati food. Both of these dishes alone, are go-to recipes.
Roopal combines the two dishes together to make it one. You just mix the dhokla idli batter and let it steam for about 15-20 minutes. While that's cooking you can make your chutneys and get all your spices ready. If you don't want to stress and impress your guests, this recipe can satisfy both concerns. The chutneys not only garnishes but makes the dish appetizing.
Dhokla Idli Chaat Recipe
Makes: 2-4 servings
Prep: 20 minutes
Cook time: 20 - 30 minutes
Recipe by Roopal
@foodfashionfestive
Ingredients:
1 bowl of fermented dhokla batter ( also handhva batter can be used)
2 tbs of grated doodhi
1 tsp oil
1/2 tsp lemon juice
1/4 tsp baking soda
1 tsp sugar or jaggery
1 tsp chilli powder
1 tsp turmeric powder
1 tbs ginger-green chilli paste
Salt (as needed)
1/4 tsp of baking soda or Eno
Chaat masala
Cumin powder
chopped cilantro
Mustard seeds
Asafoetida
Chopped onions
Chopped tomatoes if you like
Curd
Mint-coriander chutney
Sweet chutney
Sev
Instructions:
Take 1 bowl fermented Dhokla batter(you can use handhva batter too)
Add 2 tablespoons of grated doodhi, 1 tsp oil, 1/2 tsp lemon juice, 1/4 tsp baking soda, 1 tsp sugar/Jaggery, 1 tsp chilli powder, 1 tsp turmeric powder, 1 tablespoon ginger-green chilli paste and salt and mix well.
Add 1/4 tsp baking soda or Eno. Mix.
Steam 10-15 minutes mini Idlis from this batter.
Keep Idlis aside and let it cool down.
Heat the oil in a non-stick kadhai(pan) and add the mustard seeds.
When the mustard seeds crackle, add the sesame seeds, some red chili powder, and asafoetida and sauté on a medium flame for a few seconds.
Add the mini dhokla idlis in and sauté on low flame till Idlis are little crispy.
Arrange the Chaat:
Place the dhokla idlis on a plate.
Add finely chopped onions on top and if you want then you can also add very finely chopped tomatoes too.
Then spread a layer of curd on top of idli.
Put mint-coriander chutney and sweet chutney on top of it. Sprinkle some sev, roasted cumin powder and chaat masala on top.
Garnish with chopped cilantro.
Serve the Dhokla Idli Chaat immediately.
Hope you like it! Share your thoughts!