Dry Roast Samo Rice and Sabudana separately , cool down and grind it
In a bowl, add the ground samo rice, sabudana, ginger, chilly paste, curd, salt and mix well
Add water till you achieve an Dhokla Batter consistency. Leave to soak for 30 minutes
Grease the Dhokla plate with oil and keep water for steaming
After 30 minutes check the consistency of batter. If it has thickened then add water TSP wise to adjust the consistency.
Add 1/2 tsp baking soda /Eno fruit Salt just before pouring the batter in Idli plates. Mix well and now pour the batter on the Dhokla plate
Steam for 15 minutes. Switch off the gas and then let the Idlis cool in the Stand for 5 minutes. Remove on a clean plate once cooled completely.
While Dhokla is getting cooled, prepare a tempering using ghee and jeera seeds.
Cut the Dhokla into square pieces. Add the tempering over the Dhokla . Sprinkle some red chilly powder , garnish with pomegranate seeds and chopped coriander. Upwas Dhokla is ready to be served
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