Idli Dhokla Sandwich & Cup Cake Idli ( idli in different ways )

Idli a simple steamed rice cake with innumerable health benefits, this Indian breakfast has made it's way through generation & made in different shapes... ( dhokla, cupcake,cocktail idli's )
Dhokla is a mouthwatering Gujarati snack traditionally made from besan flour...Here is my way of making dhokla sandwich made with idli batter sandwiched with Shallot Garlic Chutney or Coconut Chutney or any chutney of your choice ( except the chutney should be thick ).... Soft, spongy dhokla looks very appealing to eat 😋

 Before i share my dhokla recipe here is another of my fond memories...
The first lesson i got from the kitchen was from my dad at the tender age was how to make soft idli's 😊 Yup  those days we were staying in rented house & i remember there was a huge kitchen & a grinding stone which mom & the maid used to grind for the daily cooking for masala pastes,idli's etc... Those days electric mixer was not invented & the grinding stone was indispensable appendage in every home in those days...I used to love playing with the grinding stone when mom was busy with other work i used to sit opposite  the maid  & help in turning the stone round & round  it was fun( Now i prefer the mixer) 😉
Sometimes dad would help in grinding for idli batter if the maid was not there & i would sit next to dad....That was how i got the first lesson that for the soft fluffy idli's the urad dal should be ground to a fine paste & then keep grinding for another 5-10 min till it increase in volume that's the secret for soft idli's 😊 Even now when i grind the urad dal i remember dad's tip !!!!

.Recently i saw a pic of  idli chutney in cup cake style, it was a visual treat & looked appealing to me & i remember my mom used to make idli's in small steel bowls hurriedly pouring batter into small bowls batch after batch trying to finish so that we kids could take the idli's to school for lunch...

Now a days it's steamed in silicon moulds looks like a cupcake topped with chutney 😁

Ingredients : For idli batter...

• 1/2 cup urad dal.
• 2 cups idli rice.
• 1/4 tsp methi / fenugreek seeds.
• 1 & 1/2 salt.
• Small piece of banana leaf.

Method :

• Wash the urad dal & rice separately until the water is clear & soak in enough water & leave aside for 4-5 hrs.
• Add the fenugreek seeds to the urad dal while soaking..
• First grind the urad dal to a fine paste add enough water while grinding, i uasally add 1 cup water & add more if required..Keep blending till it rises & fluffy...
•  Transfer the urad dal batter to a large vessel & keep aside.
• Next goes the soaked rice in the mixer add enough water & grind to paste.( when rice grinds it absorbs water so keep adding water as you go a little @ a time )
• Once done add the rice paste to the urad dal batter with salt to taste & mix well so that the rice & dal gets combined well. ( the batter should be semi thick )
• Set aside this batter ( It should be filled half of the vessel to allow room for rising during fermentation. Keep aside for 8-10 hr or till the batter rises..
• Pour into greased idli moulds & steam for 10-12 min or if the batter is remaining you can make dosa or dhokla the next day or for snacks..😀 

• Serve hot idli's with Coconut Chutney or make cocktail idli's soak in sambar & enjoy this healthy breakfast..

NOTE: To prevent the idli, dosa batter from getting sour place a small piece of banana leaf in the batter...

In winter the batter never rises so place a hot water vessel on the idli batter vessel 😊

For the dhokla sandwich...

• You need 2 small steel thali's of equal size..
• Idli batter
• Red chutney or any chutney of your choice...
• 1/2 tsp oil
• 1/2 tsp mustard seeds.
• Few curry leaves chopped finely.
• 1/4 tsp chilly powder or you can use idli chutney powder.

• Grease the thali's pour a thin layer of the idli batter in the thali's & steam them till done...
• Once it's cool remove the idli cake from the thali...
• On one base spread a layer of the Shallot Garlic Chutney  or Coconut Chutney or any chutney of your choice...

• Cover with the another layer of the idli ( like a sandwich) press it lightly.

• For the topping...Heat 1/2 tsp oil in a kadai when hot add the mustard seeds once it stops crackling add the finely chopped curry leaves saute for a sec off the flame then add the chili  powder.. Pour this over the idli cake spread evenly....
• It's tasty & gr8 for snack...

• For the cupcake... pour the idli batter in silicon moulds or cupcake moulds & steam till done...
• When done remove the idli's from the mould & place a spoonful of Shallot Garlic Chutney  or Coconut Chutney or any chutney of your choice on top of the idli & garnish with fried curry leaves.
• Serve hot or cold.....

For mini idli's... Pour idli batter in small size idli mould& steam them...

• Arrange the mini idli's in a plate & add more sambar let it soak for 2-3 min & top it with Coconut Chutney it's yummy try it 😋 
• Happy cooking !!!!!!

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