MIXED DAL DHOKLA/A HEALTHY BREAKFAST
Dhokla, a savoury steamed cake originally belongs to the Indian states of Gujarat and Maharashtra. Now, this dish is cooked and relished throughout the whole extent of our country. With a large number of variations, the dhokla can be prepared with any grain and lentil. When cooked with lentils, as I have prepared, this becomes the greatest source of proteins, fibre and essential minerals like iron and potassium
Lentils are widely consumed in our country in numerous way. From breakfast to the main course and dessert, dals/lentils play an important role. Without dal preparations, our meals do not complete. So these are an integral part of our cuisine
This mixed lentil dhokla is prepared with 5 kinds of dals. These had been soaked, ground and fermented before steaming. Though this is not as spongy as the besan or sooji dhokla, yet healthier and the best food for diabetic patients. A tadka/tempering of some aromatics take it’s taste to the next level
PREP TIME – 8 HOURS
COOK TIME – 20-25 MINUTES
COURSE – BREAKFAST/EVENING SNACK
SERVES – 6-8
AUTHOR – BHARTI DHAWAN
INGREDIENTS REQUIRED FOR MIXED DAL DHOKLA
• Chana dal/Bengal gram – 1 cup
• Green moong dal (skinned)- 1 cup
• Arhar/Toor/Tuvar dal – 1 cup
• Malka masoor/red lentil – 1/2 cup
• Split urad/white urad – 2 tbsp
• Water for washing and soaking dal – as required
• Water for grinding dal – as required to make a pouring consistency batter
• Salt – 2 tap
• Red chilly powder, pepper powder, turmeric/ haldi – 1/2 tsp each
• Whole green chillies – To taste
• Ginger – 2-inch piece
• Soda bicarb – 1 and 1/2 tsp
INGREDIENTS FOR TAMPERING/TADKA
• Oil/Ghee – 1 tbsp
• Mustard seeds – 1 tsp
• Asefotida/heeng – 1 tap
• Cumin/jeera – 1 tsp
• Curry leaves – 1-2 springs
• Whole green chillies – 2-3
• Fresh Coconut shavings – 1 tbsp
TOOLS AND VESSELS REQUIRED
Grinder
Steamer or a big pan for steaming
Greased pan or a thali
Wire whisk
HOW TO MAKE MIXED DAL DHOKLA
1- Wash all the dals 3 times and soak for 2 hours
2- Add soaked dals, ginger and green chillies to the grinder and make a batter. Add sufficient water to ease the grinding
3- Keep the batter for fermentation at room temperature for 5 hours in summers and 8 hours in winters
4- When fermented, add salt, all the powdered spices and soda bicarb. Whisk with hand or a wire whisk so that batter traps more air. Add little water to bring it to the pouring consistency
5- Add water in the steamer or a broad pan and allow to boil. Adjust the greased thali or a pan
6- Drop the fermented batter into the thali and
Cover the steamer/ pan with a lid
7- Steam the dhokla for 20 minutes or till perfection. (You can check it with a fork/knife/skewer)
8- When done, take out the dhokla thali and allow to cool for 15 minutes. You can transfer to another plate by turning down the thali
Cut the desired size pieces and prepare for tadka/tempering
TEMPERING/TADKA
1- Heat oil/ghee and add mustard seeds. Allow them to splatter and add jeera, hing, green chillies, grated coconut and curry leaves
2- When fried a little, pour this tadka all over the steamed dhokla
3- Serve mixed dal dhokla with chutneys
YOU MIGHT ALSO LOVE
SOOJI DHOKLA/AN INSTANT DHOKLA
SOOJI HANDVO/AN INSTANT HANDVO
