Step-by-Step Instructions

1. 1.Soak Rice, Dal, Fenugreek, and Poha

   Take 3 cups of idli rice in a bowl, add water, wash thoroughly, and soak. In another bowl, add 1 cup urad dal and 1 tsp fenugreek seeds, wash, and soak in clean water (this water will be used for grinding). In a third bowl, add 3/4 cup poha, wash, and soak. Soak all ingredients for 6-8 hours.

2. 2.Grind Rice

   After 6-8 hours, drain the water from the rice and transfer it to a grinding jar. Add cold water or ice to keep the batter cool during grinding. Grind the rice to a fine but slightly grainy paste. Transfer to a large bowl.

3. 3.Grind Dal and Poha

   Transfer the soaked urad dal (along with its soaking water) and soaked poha to the grinding jar. Add cold water or ice if needed. Grind to a very fine, light, and creamy paste. Transfer this mixture to the bowl with the ground rice.

4. 4.Mix and Ferment the Batter

   Mix both batters thoroughly with clean hands for 1-2 minutes. This helps in better fermentation. Divide the batter into two portions: one for dhokla and one for idli/dosa. To the dhokla portion (approx. 2 cups), add 2-3 tbsp curd (preferably sour). Mix well. Cover both portions and let them ferment for 8-10 hours.

5. 5.Prepare Dhokla Batter

   After fermentation, take the dhokla batter. Add 1 tsp salt, 1/4 tsp asafoetida, 1 tsp sugar (optional), and 2 tbsp green chili ginger paste. Mix well. The batter should be slightly thin; add a little water if needed. Just before steaming, add less than 1/2 tsp baking soda and 1 tsp oil. Mix gently until frothy.

6. 6.Steam Dhokla

   Grease a steaming plate with oil. Pour the dhokla batter into the plate, spreading it into a thin layer. Sprinkle crushed black pepper on top. Place the plate in a preheated steamer (or a pot with water and a stand). Cover the lid with a cloth to prevent water droplets from falling on the dhokla. Steam for 10 minutes.

7. 7.Prepare Special Chutney

   While dhokla is steaming, prepare the chutney. In a grinder, combine 1 bunch fresh coriander, 2 green chilies, 1/2 inch ginger, 2 tbsp roasted peanuts, 1 tsp cumin seeds, 1/2 tsp salt, 2 tsp sugar, 2 tsp lemon juice, and 2 tbsp curd. Add water as needed and grind to a smooth, vibrant green paste.

8. 8.Finish Dhokla

   After 10 minutes, check the dhokla with a knife; it should come out clean. The dhokla will be cooked quickly due to its thinness. Remove from steamer. Brush a little peanut or sesame oil on top to keep it moist. Let it cool slightly for 2 minutes, then cut into desired pieces. Garnish with fresh coriander leaves.

9. 9.Prepare and Steam Idli

   Take the fermented idli batter. Add salt to taste and mix well. Grease idli molds with oil and pour the batter into each mold. Arrange the molds in an idli steamer. Steam for 10-12 minutes. Do not overcook.

10. 10.Demold and Serve Idli

    After steaming, remove the idli molds. Sprinkle a little water or brush with water on the idlis to prevent the surface from drying. Let them cool slightly. Dip a spoon in water and gently demold the idlis. Serve the soft and spongy dhokla with the special green chutney, and enjoy the idlis with your favorite accompaniments.

11. 11.Re-steam Stale Idlis (Optional)

    If you have leftover idlis that have become hard after refrigeration, place them back in a steamer. Steam for 5-7 minutes until they become soft and fluffy again.