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Chana-dal Dhokla

Chana-dal Dhokla
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Chana-dal Dhokla Recipe, How To Make Chana-dal Dhokla Recipe

Recipe Bengal gram/Chanadal Dhoklas

About Recipe

How to make Chana-dal Dhokla

(1 ratings)
1 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Chana-dal Dhokla
Author : Vahchef
Main Ingredient : Curd/yogurt
Servings : 0 persons
Published date : November 27, 2016


Ingredients used in Chana-dal Dhokla
• 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.
Method:
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 2rdquo;-3quot; 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 2rdquo;-3quot; 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 2rdquo;-3quot; 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.





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vahuser Posted on Mon Mar 03 2008

I thought Dhookhla was originally from Gujarat

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