I love Dhokla. It’s soft. It’s spongy. It’s moist. It’s tangy. It has just a hint of sweetness. It is flavorful with spices and herbs. It can be as pungent or as mild as you please by devouring the green chilis whole, just nibbling on them or by setting them aside and avoiding them altogether. … More Idli Dhokla
Earlier this week I made idli/dosa batter from scratch using dried green peas, rice and oat flour. First thing in the morning I washed arborio type rice and dried green peas, and let them soak in water all day. In the evening I blended the soaked rice and peas until fairly smooth and left … More Green Peas, Rice & Oats Idli/Dosa Batter
In my last post I mentioned starting a batch of idli/dosa batter by washing and soaking rice, urad dal and fenugreek seeds. Here is the rest of the story: After the rice, dal and fenugreek seeds had soaked in water most of the day I blended them into a smooth consistency and combined all in … More Idli From Scratch
Seeing Kushi’s recipe for Green Coconut Chutney on Kushi’s Kitchen put me in the mood for idli. My chutney isn’t as smooth as hers but it tastes good nonetheless. My little food processor isn’t very efficient. I simply must get a new one.