Chana-dal Dhokla
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[Based on 1 users]
Author asini85 Yield No Value
Published Aug 27, 2007 Cooking Time 1 hour
Recipe Type Appetizers Preparation Time 30 min
Ingredient Curd/Yogurt Standing Time 1 hour
Description: Recipe Bengal gram/Chanadal Dhoklas

Recipe of Chana-dal Dhokla

Ingredient Name Quantity Unit
Bengal Gram(Kadalaparippu) 100 Grams
Black Gram(Uzhunnuparippu) 25 Grams
Rice 50 Grams
Curd(Thayiru) 100 Grams
Curd(Thayiru) 4 Numbers
Ginger - 1 Numbers
Salt - 1/2 Teaspoons
Soda 1/2 Teaspoons
Oil 3 Tablespoons
Mustard Seeds 1/2 Teaspoons
Curry Leaves 8-10 Numbers
Coriander (finely Chopped) To Taste
Fresh Coconut (grated) To Taste

Directions

1)Soak both dals and the rice in water for 8 hours.

2)Strain through a strainer.

3)Add curd, 2 green chillies and ginger and grind it in a grinder.

4)Add salt, soda and 1 tbsp. oil and beat it.

5)Transfer this mixture to a deep, greased plate.

6)Boil 2 cups of water in a pressure cooker. Place a stand about 2”-3" high in the center of the cooker and keep the plate containing the mixture on the stand so that the plate does not dip in the water. Remove the whistle and put the lid on. Take out the plate after 20 minutes.

7)Take it out and cut it into the desired shapes.

8)Heat the rest of the oil in a pan or a kadai .

9)Add 2 green chillies, mustard seeds and curry leaves.

10)Next, add the dhokla pieces and fry them for two minutes.

11)Switch off the flame.

12) Sprinkle grated coconut and chopped coriander.

:- Serve hot with coconut chutney, tomato sauce or coriander chutney.
1)Soak both dals and the rice in water for 8 hours.

2)Strain through a strainer.

3)Add curd, 2 green chillies and ginger and grind it in a grinder.

4)Add salt, soda and 1 tbsp. oil and beat it.

5)Transfer this mixture to a deep, greased plate.

6)Boil 2 cups of water in a pressure cooker. Place a stand about 2”-3" high in the center of the cooker and keep the plate containing the mixture on the stand so that the plate does not dip in the water. Remove the whistle and put the lid on. Take out the plate after 20 minutes.

7)Take it out and cut it into the desired shapes.

8)Heat the rest of the oil in a pan or a kadai .

9)Add 2 green chillies, mustard seeds and curry leaves.

10)Next, add the dhokla pieces and fry them for two minutes.

11)Switch off the flame.

12) Sprinkle grated coconut and chopped coriander.

:- Serve hot with coconut chutney, tomato sauce or coriander chutney.
1)Soak both dals and the rice in water for 8 hours.

2)Strain through a strainer.

3)Add curd, 2 green chillies and ginger and grind it in a grinder.

4)Add salt, soda and 1 tbsp. oil and beat it.

5)Transfer this mixture to a deep, greased plate.

6)Boil 2 cups of water in a pressure cooker. Place a stand about 2”-3" high in the center of the cooker and keep the plate containing the mixture on the stand so that the plate does not dip in the water. Remove the whistle and put the lid on. Take out the plate after 20 minutes.

7)Take it out and cut it into the desired shapes.

8)Heat the rest of the oil in a pan or a kadai .

9)Add 2 green chillies, mustard seeds and curry leaves.

10)Next, add the dhokla pieces and fry them for two minutes.

11)Switch off the flame.

12) Sprinkle grated coconut and chopped coriander.

:- Serve hot with coconut chutney, tomato sauce or coriander chutney.
Posted Aug 27, 2007

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1 Comments

sandy Mar 3, 2008
I thought Dhookhla was originally from Gujarat

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