Soft & Bouncy Khatta Dhokla (Idra/Idada) with Versatile Idli Dosa Batter

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Use cold water or ice while grinding the batter to prevent it from heating up, which aids in better fermentation.

• Mix the ground batters with clean hands for 1-2 minutes to encourage good fermentation.

• For dhokla, do not overcook as it can reduce softness and moisture.

• If idlis become hard after refrigeration, re-steam them for 5-7 minutes to make them soft and fluffy again.

• For dhokla, brush with peanut or sesame oil on top to prevent the surface from drying out, as no tempering is used.

• The base fermented batter can be used to make crispy dosa, benne dosa, appam, band dosa, and uttapam.

• If making only dhokla, add curd directly while grinding the dal and rice mixture.