I tried this recipe which I picked up from an issue of ‘Good Food’ for breakfast today. It was much liked and appreciated. The dhokla is pretty much the basic white dhokla, the searing aspect is what makes it different and the avocado spread makes the entire combination interesting.
1 ½ cup idli rice (if this is not available you can use any raw rice),
¾ cup urad dal,
¾ cup sour curd,
Salt to taste,
Crushed peppercorns as required,
Coarsely ground red chillies,
Oil as required
Wash and soak the rice and urad dal separately for about 7-8 hours. Grind both of these separately with a little water. Mix both the batters together and add the curds to make an idli like batter. Let this ferment overnight.
Add salt to taste and mix well. Grease a flat platter and pour the batter. Sprinkle the crushed peppercorns and coarsely ground red chillies. Let this steam for about 20 mins or till done.
Cool and cut into squares. Spread some oil on a heated non-stick tawa and place the dhokla pieces on the tawa. Sear the bottoms of the squares till they turn golden brown. Keep warm. Serve with the avocado spread.
1 large ripe avocado,
Juice of one lime,
4 sprigs of coriander,
4 green chillies,
3 garlic cloves,
Salt to taste
Scoop out the avocado flesh and immediately sprinkle the lime juice to prevent discolouration. Mash it well with a potato masher. Grind the coriander sprigs, green chillies, garlic cloves and salt to a fine paste. Lastly tip in the mashed avocado flesh and grind again to form a spread of uniform consistency.
Serve with the pan seared dhokla.