Idli Dhokla Recipe in Cooker with Sooji – Pics
Sooji Idli dhokla recipe with steaming in cooker. Can be made with Idli batter too. Use standard Idli maker stand. Spice up Dhokla with Mustard seeds tadka.
Maahi Gupta Updated 18 Nov, 24
Idli Dhokla as it is known in the North India and primarily Delhi, is nothing but the Dhokla with a shape of an Idli.
Does the shape make a big difference? I would say yes. Eyes being one of the crucial part of the eating process, you do feel the difference even if the taste is almost same as the normal Dhokla. The Idli Dhokla has been made with our kitchen king - Cooker and we do have the conventional dhokla recipe in cooker as well as microwave.
Due to our love with this snack, we have also been eating a lot of Sandwich Dhokla lately!
You can prepare Idli dhokla with the standard Idli maker stand.
Does the shape make a big difference? I would say yes. Eyes being one of the crucial part of the eating process, you do feel the difference even if the taste is almost same as the normal Dhokla. The Idli Dhokla has been made with our kitchen king - Cooker and we do have the conventional dhokla recipe in cooker as well as microwave.
Due to our love with this snack, we have also been eating a lot of Sandwich Dhokla lately!
You can prepare Idli dhokla with the standard Idli maker stand.
Ingredients
- 1 Cup Semolina Sooji
- 1/2 Cup Curd (Yogurt)
- 1/2 Tsp Mustard Seeds
- 1/2 Tsp White Salt
- 3/4 Cup Water
- 1/2 Tbsp Fruit Salt (Eno) Eno in India
- 2 Tbsp Oil
- 1 Tsp Oil Separately for greasing Idli stand molds
- 1/4 Tsp Turmeric Powder
- 2 Tbsp Lemon Juice
- 2 Number Green Chili Chopped into small round pieces
- 2 Inch Ginger Sliced into small and long pieces
- 3 Tbsp White Sugar
- 1/2 Tsp Mustard Seeds
- 2 Tbsp Green Coriander Leaves (Cilantro) Finely chopped
- 4 Number Green Chili Each sliced into 2 pieces vertically
- 1 Tbsp Oil
- Take a bowl big enough to hold Semolina, Green Chilies, Turmeric Powder, Ginger, Sugar, Salt, lemon Juice and Curd together.
- Do not mix it yet. Keep it aside and move on to prepare tadka.
- Heat 2 tbsp Oil in a pan on high flame for 30 seconds. Add 1/2 tsp Mustard Seeds in hot Oil. Fry for 30 seconds on high flame. Total 1 minute is sufficient.
- Once fried, add them in the Semolina paste bowl. Switch off the stove.
- Mix the paste well. The intention is to make a smooth and thick paste. We would need to add Water and it should be added gradually rather than in one shot.
This means that water should be added as and when it is needed to add a bit of liquidity to the paste.After a minute of mixing, your Idli paste should be ready. As a matter of fact, this paste is same as Idli batter. So, if you have any left-over Idli batter, you can use it here.
- Add 500 ml Water in pressure cooker and switch on the stove on high flame.
- The last step before we add Idli paste to Idli-maker is one of the most crucial step.
Add Eno and mix well. At this time, do not wait or waste any time. Mix well and immediately add the batter in the Idli-maker's holes.
If you have to wait for the guests before starting the process, we would suggest to wait at this step i.e. do NOT add Eno.
On the other hand, you can probably make the Idli's and don't worry about the freshness. They are good for at-least 1 day and would be able to retain the moisture. - Place the Idli-stand inside the cooker. Cover with the lid and remove the whistle cooker-weight.
- Let it steam for 10 minutes on high flame.
- After 10 minutes, check the Idli readiness with a knife. Poke the knife at the center of any Idli.
If it comes out clean, the Idli is ready. If not, you may need to steam for 2 more minutes.
Do not worry if you have to steam it for 2 more minutes and repeat the readiness test. It is perfectly fine as each stove and cooker has its own capabilities.
- Switch Off the stove. Take out the Idli stand and scrap out the Idli dhokla pieces with the help of a knife.
Don't worry, they won't stick to the base. Remember, we greased them to avoid this sticking! - Technically, Idli Dhokla is now ready. We just need to add some seasoning for a better taste and some more moisture. You can even eat it as a yellow Idli!
- Take idli Dhokla in serving plate and sprinkle the chopped Coriander Leaves.
- Now heat 1 Tbsp of Oil in a pan on high flame for 30 seconds.
- After 30 seconds, add 1/2 Tsp Mustard Seeds and fry for another 30 seconds on high flame.
- Once done, add the sliced Green chilies. Mix well and switch off the stove.
- Pour it evenly all over the Idli Dhokla. What are you waiting for now? Serve it and enjoy.
- Idli Dhokla is also served with Amchoor chutney, Green Chutney, Tomato Garlic Chutney or Coconut chutney.
- Refrigerate the left over Dhokla and you can preserve it up-to 5 days for best results. Please do remember that the Dhokla loses its moisture with each passing day.Keep it covered while you refrigerate.
- Let the Dhokla sit outside refrigerator for about 10 minutes before serving, if it was refrigerated. This would help it soften.
For Idli Dhokla
For Idli Dhokla Seasoning
Yield 12 pieces (3 inch each)
Nutrition Facts
Idli Dhokla Recipe in Cooker with Sooji - Pics
Amount Per Serving
Calories 115
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg
0%
Sodium 131mg
5%
Potassium 75mg
2%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
4%
Sugars 4g
Protein 3g
6%
Vitamin A
5%
Vitamin C
23%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2000 calorie diet.
