Idhra (Steamed White Dhoklas)

The time has come to prepare for our guests' arrival. When I came back to the States, I learned a few recipes on how to make Khaman Dhoklas. Who knew there were so many different methods: soji or besan? Yogurt or Lemon juice? I thought I would take this time to try my hand at some of these excellent warm breakfast/tea time snacks. This morning I made the idhras dhoklas. Here's the recipe: (Will post picture soon!)

1 cup of rice-channa dal flour (readymade)
1/4 cup yogurt
1/4 cup oil* (See Note below)
1 tsp green chili paste
1 tsp ginger paste
1/4 tsp red chili powder (additional to garnish)
2 tsp ENO fruit salt
Salt per taste
Sesame seeds to garnish

1. Mix 1 cup of flour with 1/2 cup water so that no lumps form. Now mix 1 ladle yogurt until forms thick consistency. Also, mix in the salt, red chili powder, green chili paste and ginger paste. Let mixture sit overnight or few hours. I soaked overnight.
2. When ready to make, mix the oil to batter. (Optionally, you can also add 1/4 tsp yeast to make it rise.) Keep aside.
3. Boil water in steamer. Be sure to close lid while water is boiling. I also wrap a towel around lid. (Do not ask me why. My Mom does it, so I did it and I thought I would pass that tidbit along.) While the water is boiling, grease down two plates with oil. You will be steaming one plate at a time so only add 1 tsp Eno per plate. Leave the other plate batter aside until ready to steam.
4. Pour batter into one plate at a time. Sprinkle a handful of sesame seeds and a little red chili powder (optional) on top of the batter, and steam the plate for 25 minutes on high heat. After 25 minutes, turn off flame and let cool for 5 minutes. Then, remove the plate from steamer and let cool until you are able to cut into squares/diagonal shapes.
5. Serve hot as a part of a healthy breakfast or as a snack. You can also season any leftovers with tadka the next day.

* Note: We use the "pari" as our standard of measurement for oil. It's basically just a ladle that comes with the stainless steel container we use to hold oil. The oil container comes as a set of two, with a smaller one for ghee. I used 1.5 paris of oil, which would be the equivalent of the 1/4 cup oil.

The ready made flour I used was compliments to my Aunt from Surat. She brought it from there back in July. Some people make their own flour by soaking rice and channa dal and then grinding it to make flour. I believe you can find ready made flour at any Indian store if you do not want to deal with the hassle of making it from scratch.

I have not made idhras yet because I lacked the confidence. I tried making the khaman dhoklas before, and they never turned out that great. Then I spoke with my sister, Smita, who told me how to do it, and it seemed so easy. Today's idhras turned out great. They were so nice and fluffy. I was so delighted that it was a success. After this win, I am ready to try the Khaman Dhoklas again. Wish me luck!

Thanks, Smita, for your step by step guidance.