1) 1 Cup Besan/Chickpea Flour
2) 1 Teaspoon Eno Fruit salt
3) 1/2 Teaspoon Chopped Green Chilli
4) 1/2 Teaspoon Grated Ginger
5) 1/4 Cup Yogurt
6) 3/4 Cup Water
7) Salt to taste
8) 3 tablespoon Oil
9) Few Curry Leaves
10) 1 Teaspoon Mustard Seeds
11) 1 Tablespoon Sugar
12) 5-6 Green Chillies slit lenght wise/ Dry Red Chilli
13) 1 Pinch Asafoetida/Hing
14) 1/3 Cup water
15) Fresh Chopped Green Coriander to garnish(optional)
16) Fresh grated Coconut to garnish (Optional)


* Grease the Idly stands with little oil and keep aside
* In a bowl take besan, add water and curd and mix well till no lumps are there
* Add Green chilli, grated ginger and salt to taste, Mix well
* Add 1 tablespoon of oil and eno fruit salt, mix well
* Pour the besan batter on idly stands and steam for 10-15 minutes
* After it is cooled, take out the idly shaped dhoklas and arrange them on serving dish
* In a pan heat 1 tablespoon oil and crackle mustard seeds
* Add Asafoetida and sugar, mix once and add water
* Cook till sugar dissolves and then pour on the idly dhoklas
* Garnish with fresh coriander, fresh grated coconut and slit green chillies

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