Ingredients
dhokla
tempering
chanadal stuffing
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Instructions
- Soak the chana dal in water for 3-4 hours, pressure cook for about 4 whistles (1 cup chanadal + 3/4 cup water).
- Heat oil in a kadai, add cumin seeds and fennel seeds. When they start to crackle, add hing, dal, and all the remaining ingredients. Cook for 7-8 minutes.
- Now press the dal with back of a spoon. Mix it well and allow it to cool down.
- In a dhokla steamer, heat water. Grease a thali and pour 5-6 big spoon of batter on it. Steam for 5-6 minutes, then apply chanadal stuffing all over the batter and pour remaining batter on it. Sprinkle some red chilli powder and cook for further 5-6 minutes.
- Heat oil in a small tempering bowl. Add mustard seeds, cumin seeds, white sesame seeds, Kashmiri chilli, dry curry patta and wait for the mixture to crackle.
- When it starts to crackle, add hing. Switch off the flame. Now pour the tempering on dhokla and finally cut it into square or diamond shapes.
- It's ready to be eaten.
V nice
V nice recipe
Nice recipe. Please update few more.
Thank you for taking so much effort. Such menus change tithi menu into treat menu.