Mix dal Dhokla recipe,video recipe,how to make Mix dal Dhokla recipe

Mix dal Dhokla

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Author Vahchef Servings 0 persons
Published January 07, 2008 Cooking Time (mins)
Main Ingredient Dall Preparation Time mins

How to makeMix dal Dhokla?How to cookMix dal Dhokla?Learn the recipeMix dal Dhoklaby vahchef.For all recipes visit vahrehvah.com

Ingredients of Mix dal Dhokla

Ingredient Name Quantity Unit
green chillies  3-5 Piece
garlic cloves  6-8 Piece
ginger piece  2 inch Big
par boiled rice / idli rice  2 Cup
masoor dal  1/2 Cup
moong dal with chilka (green)  1/2 Cup
moong dal yellow  1/2 Cup
toor dal  1/2 Cup
urid dal (washed)  1/2 Cup
chana dal  1/2 Cup
salt to taste  to taste Numbers
suger 3-4 tea spoons  3-4 Teaspoons
eno / fruit salt  1pack Numbers

wash amp; soak all the dals amp; rice overnight or for 5-6 hrs. drain off the water n blend into a paste (consistancy of idli batter ). add the ginger, garlic amp; green chillies while blending. keep aside 1/4 cup of the soaked dal rice mix. (add this to the batter - the whole dals/ rice will give a very chrunchy effect while eating dhokla) keep it aside in a warm place for 4-6 hrs for fermenting. once fermentted, add suger amp; salt as per taste. you can steam the dhokla mix in the idli stands or if u have a steamer, place the pressure cooker containers / deep thalis in the steamers to cook dhokla. to get prefect fluffy dholka, before u put the batter to steam, in a seperate bowl, add a tea spoon of eno to the batter (batter just enough for 1 /2 thali / container). mix thoroughly. this will instantly make the batter rise. pour the batter into a greased thali / container amp; place it in a steamer for 15 mins on high flame. once done, u can prick a tooth pick to check if its done. allow the thali to cool else it will still be sticky. repeat the above process for the rest of the batter. once cooled cut into pieces n serve with chundo / green chutney/ sweet garlic chutney / kachcha oil !! the leftover dhoklas can be a perfect breakfast item the next day.
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Mix dal Dhokla

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