1 cup chickpea flour/besan
½ cup idli rava or fine sooji
A pinch of asafoetida/hing
4 green chillies or to taste (slit lengthwise)
1-2 tablespoon chopped coriander leaves
In a large bowl add strained chickpea flour and rava, mix well.
Now add the yogurt and mix, then slowly add water little by little and whisk to make a lump free batter. The amount of water needed will depend on the yogurt (you may need a little more if your yogurt is thick, the consistency should be of idli batter, thick and smooth but not runny).
Then add the rest of the ingredients, ginger paste, green chilli paste, salt, sugar, turmeric and lemon juice. Whisk again until everything is mixed.
Keep aside for at least 10 minutes.
In a pot, bring up some water to a boil and in the meantime grease each mold of the idli stand.
Now, add ½ tsp of eno and mix, do not overmix and fill the idli moulds with batter. Try not to fill up to the brim as the idlis do rise up a bit.
Once done, place the idli stand in the pot and put on the lid. Steam for about 15 minutes on medium flame so that the water doesn't evaporate too quickly.
In the meantime, make the tadka water.
In a small pan, add 2 tsp oil, once hot add the mustard seeds, when they began to sputter add the curry leaves, pinch of asafoetida and green chillies. Saute for a minute and then add 1 ½ cups of water, sugar and salt. Bring it to a boil and add the chopped coriander in the end. Turn off the flame.
Check the idlis if they are done, you can use a knife to check in the center, if it comes out clean they are done.
Scoop out the idlis once they have cooled a bit and arrange on a flat plate, now add the hot tadka water over each piece slowly.
Add half the water first, give it 5 minutes and then the rest. This will make sure that the water seeps in all the idlis evenly. Give it another 5 minutes.
The idli dhoklas are now ready to serve.
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