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Channa Dal Dhokla Recipe
How to make Channa Dal Dhokla
Soft and fluffy channa dal dhoklas with an aromatic tempering. Topped with coconut.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings4
- Intermediate
Ingredients of Channa Dal Dhokla
- 250 Gram Channa dal (split bengal gram)
- 50 ml Yogurt
- Sugar
- For the tempering:
- 20 ml Oil
- 5 gram Mustard seeds
- 3 gram Red chillies
- 2 gram Asafoetida
- 20 ml Water
- 5 ml Lemon juice
- Salt
- 10 gram Green chillies, chopped
- 20 gram Coriander leaves, chopped
- 10 gram Ginger, chopped
- 10 gram Turmeric
- to taste Sal
- 3 gram Soda bi-carb
- To garnish:
- Coconut, grated
- Coriander leaves, chopped
How to Make Channa Dal Dhokla
HideShow MediaFor the preparation:
1.
Soak the lentils in water for at least 2 hrs and blend with the yoghurt, to form the consistency of pancake batter. Mix in the sugar and leave in a warm place to ferment overnight.
2.
In another bowl mix in the soda bi-carb with oil and leave in a cool place.
For cooking:
1.
Mix in the remaining ingredients for the batter after it is fermented.
2.
Grease a mould or other suitable vessel and place in a steamer.
3.
Add the soda bicarb to the batter and mix well till light and fluffy. Immediately pour into the prepared vessel.
4.
Cover and steam for 20 minutes.
5.
Remove, cool and cut into cubes.
6.
Heat oil in a pan and add the mustard seeds, when crackling add the rest of the tempering ingredients
7.
Pour over the dhokla cubes.
8.
Garnish by sprinkling grated coconut and coriander leaves.