There is no better kick-start to a morning than having a sumptuous breakfast. And what’s better than Dhokla to complete your day? You can even carry this delicacy in your tiffin box without worrying about the spill and leakage. So without wasting any time, let’s learn how to make Chana Dal Dhokla topped with coconut. It takes just 30 minutes to be prepared. Only the batter needs to be fermented overnight.
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Ingredients:
- 250 gms Chana dal
- 50 ml yoghurt
- Sugar
- 20 ml oil
- 5 gm mustard seeds
- 3 gms red chillies
- 2 gm asafoetida/heeng
- 20 ml water
- 5 ml lemon juice
- Salt to taste
- 10 gm green chillies chopped
- 20 gm chopped coriander leaves
- 10 gm turmeric
- 3 gm baking soda
- Grated coconut
Image Source: blogspot
How to make Chana Dal Dhokla?
- Soak the lentils in water for 2 hours and grind it with yoghurt. Make a consistency of a pancake batter. Mix the sugar and keep it in a warm place to ferment overnight.
- Take another bowl and add baking soda and oil. Mix it and leave it in a cool place.
- Add the remaining ingredients in the batter after it is fermented.
- Take a mould and grease it. Place it in a steamer.
- Add the baking soda to the batter and mix it well. Stir it until it is tight and fluffy.
- Pour the batter into the mould or vessel.
- Cover the steamer and steam it for 20 minutes.
- Remove the mould out from the steamer and let it cool.
- Cut the Dhokla into cubes.
- Heat some oil in a pan. Add the mustard seeds. And then red chillies, green chillies, asafoetida, lemon juice, sugar, ginger, turmeric, salt and coriander leaves. Add some water to dilute it a bit.
- Pour this mixture over the Dhokla cubes.
- Garnish the Dhokla with grated coconut and chopped coriander leaves.
