Name: Daal chawal dhokla recipe by Nikita Kesharwani at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 4
Ingredients: For Batter:; 1/2 cup Chana Dal(Gram Lentils); 1/2 cup Rice; 1 tablespoons Chilli-Ginger-Garlic Paste; 1/2 cup Curd; 1/2 cup Water; 1/4 teaspoon Baking Soda); 1/4 teaspoon Turmeric Powder, haldi; 1 teaspoon Oil; Salt (according to taste); For Tempering:; 2 tablespoons Oil; 1/2 teaspoon Mustard seeds; 1/2 teaspoon Cumin seeds; 4-5 leaves Curry Leaves; 2 tablespoons chopped Fresh Coriander Leaves; 1 1/2 tbsp sugar

Ingredients Serving: 4

For Batter:
1/2 cup Chana Dal(Gram Lentils)
1/2 cup Rice
1 tablespoons Chilli-Ginger-Garlic Paste
1/2 cup Curd
1/2 cup Water
1/4 teaspoon Baking Soda)
1/4 teaspoon Turmeric Powder, haldi
1 teaspoon Oil
Salt (according to taste)
For Tempering:
2 tablespoons Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
4-5 leaves Curry Leaves
2 tablespoons chopped Fresh Coriander Leaves
1 1/2 tbsp sugar

Instructions

Soak chana dal and rice in water overnight or for around 8 hours.
Drain excess water and grind it with curd and water(1/2 cup) to make a smooth batter in a mixer grinder. It's consistency should be like idli batter
Transfer it a large bowl add salt and sugar mix well. And put it to ferment in warm Place for 6-8 hours,
Grease steamer) plate or thali with oil pour 2-3 glass of water at the bottom of the steamer and heat it over medium flame add 1 tbsp oil and chili, ginger, garlic paste in batter and mix them properly add baking soda and stir it in 1 direction for 1 minute.
Pour it immediately into grease plate and fill them untill half in capacity
Steam it for 10-15 minute over medium flame. After 10-15 minutes insert the knife in a center and check if it come out clean. If it does then it is ready otherwise steam it more
Let it cool for few minute and cut into small squares
Heat 2 tbsp oil in a tempering pan add curry leaves green chilli mustard seeds and cumin seeds when the begin to crackle add some water and add a pinch of salt and 1 1/2 tbsp sugar and stir it nd cook for few minutes. Turn off flame
Dhokla on pan and turn them and light cooked in both side garnish with fresh chhoped coriander leaves and serve it with chutney as u like.

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