By : Neelu
Idli Rice – 3 cups
White Urad dal – 1 cup
1 tablespoon Methi Seeds
Grind to paste and leave to ferment for 8 hours.
Creamy salty Icing
Hung curd thick and creamy (or for vegan option take vegan coconut thick cream) – 2 cups
Himalayan salt 2 teaspoon
Crushed black pepper – 1 teaspoon
Dried mint leaves – 1 teaspoon
Paprika for sprinkle
In two bowls take one cup fermented batter.
Add 1 teaspoon salt in each.
In one portion add 4 tablespoon dragon fruit pulp mix it well.
Add eno fruit salt 1 teaspoon in each batter.
Pour in greased dhokla mould, and steam each plate for 25 minutes.
Allow to cool.
Put the dragon fruit round and apply cream, layer the white round and apply the cream, garnish with jeera powder , mint powder paprika powder.
The more you keep this cake the better it will taste. Fermented foods are healthy but fermented thoughts can ruin them. So let go of rancid thoughts, don’t ferment thoughts, ferment the batter.
This is a must eat and must serve easy delight.