Chana dal dhokla Recipe

Cooking Directions

• STEP 1.Soak chana dal for 4-5 hours and grind it into a smooth batter.
• STEP 2.Add ginger-green chili paste, salt, turmeric powder, and lemon juice to the batter.
• STEP 3.Mix well and let the batter ferment for 6-8 hours or overnight.
• STEP 4.Grease a dhokla plate or a steaming dish with oil.
• STEP 5.Pour the batter into the greased plate and steam for 15-20 minutes.
• STEP 6.Once cooked, remove from the steamer and let it cool for a few minutes.
• STEP 7.Cut the dhokla into square or diamond-shaped pieces.
• STEP 8.For tempering, heat oil in a pan and add mustard seeds, curry leaves, and green chilies.
• STEP 9.Pour the tempering over the dhokla pieces.
• STEP 10.Garnish with chopped coriander leaves and grated coconut.
• STEP 11.Serve the chana dal dhokla with green chutney or tamarind chutney.

Cooking Tips

• Make sure to soak the chana dal for the recommended time to achieve a smooth batter.
• Fermentation is crucial for the dhokla to rise and become fluffy. Allow enough time for fermentation.
• You can adjust the spiciness of the dhokla by adding more or fewer green chilies.
• To check if the dhokla is cooked, insert a toothpick in the center. If it comes out clean, it is ready.
• For a variation, you can add grated carrots or chopped spinach to the batter for added nutrition and flavor.

Storage and Serving

• Chana dal dhokla is best served fresh and warm.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the dhokla for a few minutes or microwave for a short duration.
• Serve the dhokla as a snack or as a part of a meal with other Indian dishes.