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Preparation Time : 360
Cook Time : 20
Total Time : 380
Mix Split Lentils soaked overnight – 2 cups
Ginger grated – 1 ½ tsp
Garlic cloves - 2
Green chilies –2-3 (Medium hot)
Coriander leaves – 1/4 cup
Sugar – 1 tsp
Salt – 1/4 tsp or to taste
Asafoetida – 1 pinch
Oil – 1/2 tbsp
Eno fruit salt – 1 1/2 tsp
For Tempering – Oil – 1/2 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
White sesame seeds – 1 1/2 tsp
Asafoetida - 1/4 tsp
Curry leaves – 5-6
For garnishing – Coriander leaves - 1/2tbsp
Take soaked mix split lentils in a blender. Add ginger, garlic, green chilies, asafoetida, salt, sugar, coriander leaves. Blend into a smooth batter.
Remove it in a bowl. Add oil. Mix well.
Add water in a steamer or idli cooker. Let it boil. Grease the plate with little oil.
Add Eno salt into the prepared batter. Mix gently and immediately pour into the greased plate. Don’t over mix the batter.
Steam mix dal dhokla for 18-20 minutes. Insert a knife or toothpick into the dhokla and check if it comes out clean. If it does, that means dhokla is cooked properly.
Let it rest for a few minutes. Lose the edges. Take it out. Cut into the desired shape.
Heat oil in a saucepan. Add mustard and cumin seeds. Let them splutter.
Add curry leaves and white sesame seeds. Saute for a few seconds.
Add asafoetida. Mix well. Tempering is ready.
Pour this tempering evenly over the prepared dhoklas.
Garnish it with coriander leaves.
Serve with mint chutney or green chutney or tomato ketchup.
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