| Servings |
|
Ingredients
dhokla
- 1 cup dhokla flour
- 1/2 - 3/4 cup butter milk warm or water
- salt to taste
- 1 tsp eno or 1/2 tsp soda
tempering
- 3 tsp oil
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp sesame seeds white
- 3 - 4 curry patta dry
- 1 red kashmiri chilli
- 1/4 tsp hing asafoetida
chanadal stuffing
- 1 cup chana dal washed & soaked
- 2 tsp garam masala
- 2 tsp red chilli powder
- 2 tsp aamchur powder
- 1 tsp mint powder dry
- 1 tsp dhanyajeera powder
- 1/2 tsp turmeric powder
- 1 tbsp oil
- 1/2 tsp fennel seeds sukhi valyali
- 1/4 tsp hing asafoetida
- 1 tsp sugar optional
Ingredients
dhokla
tempering
chanadal stuffing
|
|
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. 🙂