1 cup (160 g) 5 oz Bengal gram (chana dal), soaked overnight
4 Green chillies
1 Ginger (adrak), 1 inch piece
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
Salt to taste
1/4 tsp (1 g) Asafoetida (hing)
1/4 tsp (1 1/2 g) Soda bicarbonate
4 Green chillies
1 Ginger (adrak), 1 inch piece
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
Salt to taste
1/4 tsp (1 g) Asafoetida (hing)
1/4 tsp (1 1/2 g) Soda bicarbonate
For the tempering:
1 tbsp (15 ml) Vegetable oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1/2 tsp (1 g) Cumin (jeera) seeds
3 - 4 Dry red chillies (sookhi lal mirch), whole
10 Curry leaves (kadhi patta)
1/2 cup (12 1/2 g) Green coriander (hara dhaniya), chopped
1/4 Coconut (nariyal), grated
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1/2 tsp (1 g) Cumin (jeera) seeds
3 - 4 Dry red chillies (sookhi lal mirch), whole
10 Curry leaves (kadhi patta)
1/2 cup (12 1/2 g) Green coriander (hara dhaniya), chopped
1/4 Coconut (nariyal), grated
method
1. Grind the green chillies and ginger to a smooth paste. Keep aside.
2. Grind the Bengal gram coarsely; whisk to incorporate air in it. Keep aside to ferment in a warm place for at least 10 hours or till tiny bubbles appear.
3. Add the oil, salt, asafoetida, soda bicarbonate, and green chilli-ginger paste to the Bengal gram, paste. Add a little water and whisk the mixture thoroughly once again.
4. Grease a flat stainless steel plate or a Baking dish (2 inch deep). Spread the mixture to a thickness of 1 inch. Steam till it is done. To check if the dish is ready, pierce with a fork. If the fork comes out clean, then the dhokla is ready.
5. Allow to cool, then cut into 1 -1 1/2 inch squares.
6. For the tempering, heat the oil in a pan; add the mustard seeds, cumin seeds, and dry red chillies. When they start crackling, add curry leaves and pour over the dhokla.
7. Serve garnished with coconut and green coriander.
2. Grind the Bengal gram coarsely; whisk to incorporate air in it. Keep aside to ferment in a warm place for at least 10 hours or till tiny bubbles appear.
3. Add the oil, salt, asafoetida, soda bicarbonate, and green chilli-ginger paste to the Bengal gram, paste. Add a little water and whisk the mixture thoroughly once again.
4. Grease a flat stainless steel plate or a Baking dish (2 inch deep). Spread the mixture to a thickness of 1 inch. Steam till it is done. To check if the dish is ready, pierce with a fork. If the fork comes out clean, then the dhokla is ready.
5. Allow to cool, then cut into 1 -1 1/2 inch squares.
6. For the tempering, heat the oil in a pan; add the mustard seeds, cumin seeds, and dry red chillies. When they start crackling, add curry leaves and pour over the dhokla.
7. Serve garnished with coconut and green coriander.
serving amount
serves: 6
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