In a mixing dish, combine all of the ingredients. Adjust the consistency to that of Idli batter. Allow for a 10-minute rest period. In a steamer or a large pressure cooker, heat the water.
In a steamer or a large pressure cooker, heat the water.
In the vessel, place the steel ring. Grease a cake pan and set aside. Add the Eno salt to the batter and stir vigorously. The bubbles will burst.
Fill the tin halfway with batter. It should be placed on the ring. Cook for 15 -17 minutes on low heat with a heavy lid. Remove from the heat and set aside for 5 minutes before removing the mould.
Get the tempering ready- Heat two tablespoons of oil in a skillet. Combine the mustard seeds, jeera, and curry leaves in a mixing bowl. Allow them to sputter. Pour the Dhokhla pieces on top.
Ingredients
Directions