INDIAN COOKING -- umbrella thread

[Saregama]

Similar flavor, but different ingredients, texture, cooking method, and serving.

Dhoklas are much fluffier than idlis.

I made up my own lentil-heavy batter in this one, described here:

2026 Not-Baked Goodies -- Sweet and Savory -- from Doughs, Batters, and more

Mixed lentil, grain, and seed batter a few ways. This started as batter for a savory cake called Handvo. Then I remembered that I had successfully played with low carb idli and dosa batter a few years ago, so I thought I’d see how this fared in that format as well. Steamed cakes / Idlis: just the batter with salt. Handvo / savory baked (or pan-cooked) cake: grated carrot and zucchini, cumin, coriander, and chilli powders, and a tempering of mustard, cumin, and sesame seeds. Batter was made…