This is an authentic dish from state of Gujarat, India. When anyone talks about Gujarat, Dhokla comes to everyone’s mind. There are two types of Dhoka, one is made with Rice Urad Dal Dhokla/Khatta Dhoka and this one is with chana dal. I have tried different recipes. Some people make it quick dhokla but I wanted to make one with lots of protein. I have been using this recipe quite sometime. I make Dhokla during the weekend and take it for lunch. This recipe makes about 2 thalis of Dhoka so if you want to make only one thali, reduce the ingredients. This time I added spinach to give some twist to this dish.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Chana dal / split gram – 1 3/4 cup
Rice – 1/2 cup
Soya bean – 1/3 cup
Fenugreek seeds – 1/2 tsp
Sour Yogurt – 1 cup
Turmeric – 1 tsp
Salt to taste
Oil – 2 tbsp
Baking soda/Soda bi Carb – 1 tsp
Eno – 1/2 tsp
Oil – 1 tsp
Spinach blanch and paste – 1 1/2 cup
Oil – 2 tbsp
Mustered seeds – 2 tsp
Sesame seeds – 2 tsp
Asafoetida – 1/4 tsp
Jalapeno – 1
Water – 1 cup
Red chili powder
1. Mix chana dal, rice, soya beans and fenugreek seeds in pot and soak it in water for 4-5 hours
2. Grind it in to a smooth paste and make a little thick batter. Add sour yogurt, turmeric powder, salt, 2 tbsp oil and if you like little sweet taste then add 1 tbsp sugar. Mix it thoroughly and keep it in warm place for overnight or 10-12 hr.
3. Clean and wash one bunch of spinach. Blanch in hot water for a minute and then soak in cold water. Squeeze out water and make a paste.
4. When batter is fermented, prepare the steamer first and grease the thali. Add spinach paste in dhokla batter first and mix well. Then add baking soda, Eno, 1 tsp oil to the batter and stir gently. Batter will almost double in size.
6. To prepare the tempering, add 2 tbs of oil in a small fry pan, add mustard seeds, sesame seeds. When mustard seeds splatter, add jalapeno cut in circles. Fry jalapeno for a minute and add 1 cup water and pinch of asafoetida. Let it come to the boil and turn off heat.
7. When steamed dhokla cools down, cut in square pieces, pour the tempering mixture and garnish with coriander leaves, pinch of asafoetida and pinch of red chili powder.
8. Serve hot or at room temperature and enjoy with green chutney. You can leave it in fridge for 2-3 days especially if you live in cold countries.
This is one of my favorite dish, hope you will enjoy it too.
Please do leave a comment/suggestion or let me know if you have any questions.
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