4 Servings | 10 mins prep time | 20 mins cook time
- 0.5 Cup Besan
- 0.5 Cup Bajra flour
- 0.5 Cup Sooji
- 0.75 Cup Sour/fresh curd
- 0.5 teaspoon Ginger Garlic Paste
- 1 teaspoon Oil
- Salt to taste
- 0.5 teaspoon Mustard seeds
- Chopped coriander as required
- 2 Cup Water
Cooking Steps For Multigrain Dhokla:
In a mixing bowl, add all the 3 flours, salt, curd, garlic-ginger paste and 1 cup water. Mix it well. Add more water to adjust the consistency of the paste and to make it ‘idli like’. Leave it aside for about 10 minutes.
In the meantime, grease the idli plates. Add ENO to the batter and stir gently. Bubbles will appear and the batter will become light and fluffy. Pour it in the greased plates using a serving spoon.
Allow it to steam in the idli steamer for 15 minutes (check idli using a knife for toothpick). Allow it to cool, while preparing the tadka.
In a kadai, heat oil and add mustard seeds (curry leaves and green chilly are optional). Add the idli to this and toss well. Sprinkle coriander and serve with green/coconut chutney.