Ingredients:
- Soaked Almonds – 20
- Besan Flour – 1/2 cup
- Watermelon seeds – 9 tbsp
- Curry leaves – 1 tbsp
- Lemon juice – 0.25 tsp
- Pinch of asafetida (hing)
- Ghee – 1 tsp
- Mustard seeds – 0.25 tsp
- Turmeric powder – 0.125 tsp
- Curd – 3 tbsp
- Pinch of baking soda
- 0.25 tsp salt
Method:
1. Soak the almonds in water for 10 minutes. Drain water and peel off the skin.
2. In a separate bowl, soak the melon seeds in 3 tbsp of water for 10 minutes.
3. Grind melon seeds along the almonds until mixture reaches a semolina like consistency.
4. In a bowl, add the seed & nut mixture, besan, yogurt, salt, turmeric powder, lemon juice, and baking soda. Mix well.
5. Heat an idli cooker with 1-2 glass of water over medium heat. Grease an idli plate with ghee, pour the batter, and cook for 15 minutes.
6. Once the dhokla is cooked, remove from the plate and cut into pieces.
7. Tempering – with curry leaves & mustard seeds
