Ever tried Dhoklas made of mixed lentils? Today I gave it a try and should admit that it came out very fluffy and yummy. Protein packed, these dhoklas can be served as a tea-time snack or can be relished for breakfast with your favourite chutney.
They can also be packed as a lunch box meal or had as a light dinner. Choice is yours. So go ahead and try this different type of Dhokla with mixed dal by checking out a step by step pictorial recipe to prepare it.
Batter -
- 1 cup mixed dal, powdered (urad, chana, moong, masoor & tuvar dal)
- 1/2 cup yoghurt
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tbsp. roasted coriander powder
- 1 tsp. garam masala powder
- 1 tsp. ginger-green chilies paste
- 1 tbsp. oil
- 1 tsp. sugar
- 1 tsp. lime juice
- 1 tsp. eno fruit salt
- 1 tbsp. oil
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- 1 green chili, chopped
- 1 tbsp. sesame seeds
- 1-2 tbsp. fresh grated coconut
- 1-2 tbsp. coriander leaves, chopped
Dry roast the powdered dal for 2 minutes or till you get a good aroma coming through. Set aside to cool down.
In a bowl, mix together all the above mentioned ingredients under batter (except eno) with required quantity of water to form a batter of pouring consistency. Keep aside for 25-30 minutes.
You may add more water if needed. Just before steaming, add eno fruit salt along with 1 tbsp. water and gently fold it in.
Pour into a greased steel container / plate and steam for 15-20 minutes. When cool, cut into desired shapes.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves and green chilies. Saute for a few seconds and add 1/4 cup water.
Switch off the flame and pour this tempering over the steamed Dhoklas. Garnish with coconut and coriander leaves. Serve with green chutney.
Dry roast powdered dal for 2 minutes or till you get a good aroma
coming through. Set aside to cool down.
Mix all ingredients for batter (except eno) with some water to form a
batter of pouring consistency.
Keep aside for 30 min. Add more water if needed. Before steaming, add eno
fruit salt, 1 tbsp. water & gently fold it in. I forgot to click a photo here.
Pour into a greased steel container or plate & steam for 15-20 minutes.
Set aside to cool down.
Cut into desired shapes.
Heat oil & temper with mustard seeds. Then add sesame seeds, curry leaves
and green chilies. Sauté for a few seconds and add 1/4 cup water.
Switch off flame & pour this tempering over the steamed Dhoklas.
Garnish with coconut & coriander leaves. Serve with green chutney.
