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MIX DAL STEAMED DHOKLA
- Natasha Kanade
- January 23, 2022
- Easy
- Servings - 5-6
- Calories - 2236
Nutrients
- Protein - 82g
- Fats - 105g
- Carbs - 240g
- Fiber - 42g
Ingredients – for Batter:
- 1½ cup – Chana Dal (Split Bengal Gram)
- 1 cup – Urad Dal (Split White lentil)
- 1 cup – Moong Dal (Split Yellow lentil)
- 1 cup – Rice
- 5 tablespoon – Green chili – Ginger paste (as per your spice level)
- 1 teaspoon – Turmeric Powder (Haldi)
- 1 tablespoon – Red chilli powder (Optional)
- 2 tablespoon – Oil (to grease the steamer plates)
- 2-3 cup – Water (as per the requirement to make correct batter consistency)
- Salt as per taste
- 1/3 cup – Fresh Coriander leaves, finely chopped
- Steamer or Pressure Cooker or Idli Stand for making dhokla
Ingredients – For Tempering:
- 4 tablespoon (or less) – Oil
- 1 tablespoon – Mustard seeds
- 1 tablespoon – Sesame seeds
- 4 – Green chillies, chopped
You can find all the above ingredients at any Indian store.
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Preparing Batter – Wash and soak all the dals (Lentils and Rice) overnight or for 5-6 hours.
- Drain off the excess water after 6 hours and grind it into a thick paste consistency using a Vitamix or blender. (Note: try using minimum water and grind it to a fine smooth paste).
- Transfer this batter to a very large bowl and keep it aside in a warm place for 6-8 hours for fermenting. If you are living in a cold country fermentation might take up to 12-15 hours. The batter will rise and have a bubble which indicates it is fermented.
- Preparing Dhokla – In a separate small bowl, take 3 cups (Depending on dhokla steam dish size) of fermented batter. Mix salt, green chili-ginger paste, turmeric powder, and water to adjust the batter consistency. It should be a thick pouring consistency.
- If you wish, you can add Eno fruit salt now and mix the batter thoroughly.
- Preparing Steamer – Grease steamer plate or Idli stand or deep plate with oil. Fill water at the bottom of a steamer or pressure cooker place greased plates inside and cover the steamer with a lid. Let the water inside the steamer come to a boil.
- Pour the prepared batter into a greased dish. Sprinkle red chili powder over the batter and cover the steamer with a lid.
- Let the batter steam for 15 minutes on a high flame without opening it. Once done, you can open the steamer and prick a toothpick or knife inside the dhokla, if it comes out clean it is done. Turn off the flame and remove the dhokla dish from a steamer.
- Allow the dhokla dish to cool for a few minutes. Once cooled cut into pieces and garnish dhokla with tempering and fresh coriander leaves. (Repeat the above process for the rest of the batter).
- Preparing Tempering – Heat oil in a small pan, add mustard seeds, and let it crackle. Thereafter, add sesame seeds and chopped green chilies. Turn off the flame.
- Serve this hot, soft, and fluffy dhokla with green coriander chutney or with tea/coffee.
Notes:
- I do not add any fruit salt, Eno or sodium bicarbonate. If your batter is not fermented properly please add 1 teaspoon of Eno fruit salt to each dhokla steaming batch for that extra softness.
- Healthy options: To avoid oil, tempering dhokla is optional. Alternatively, you can dry roast mustard seeds and sesame seeds and sprinkle it on the top of dhoklas
- This is a vegan dish. Steamed and healthy snack.
- Dish Variation:You can use only chana dal for this recipe or different combinations of lentils.
- Leftover dhoklascan be a perfect breakfast item the next day. You can sprinkle water over leftover dhokla and warm it.
- Leftover batter: You can freeze this batter in a freezer-safe container for about 2-3 months