Chana Dal-Lobia Dhokla | How to make Chana Dal-Lobia Dhokla

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By Priyanka Bapardekar
Created on 1st May 2017
  • Chana Dal-Lobia Dhokla, How to make Chana Dal-Lobia Dhokla
Chana Dal-Lobia Dhoklaby Priyanka Bapardekar
  • Chana Dal-Lobia Dhokla | How to make Chana Dal-Lobia Dhokla (3 likes)

  • 0 reviews
    Rate It!
  • By Priyanka Bapardekar
    Created on 1st May 2017

About Chana Dal-Lobia Dhokla

Dhokla is a favorite food of all and can be prepared with many ways and ingredients. This dhokla is prepared with chana dal ( Bengal gram dal ) and Lobia ( Black eyed pea ).

Chana Dal-Lobia Dhokla is delicious and authentic dish. Chana Dal-Lobia Dhokla by Priyanka Bapardekar is a great option when you want something interesting to eat at home. Restaurant style Chana Dal-Lobia Dhokla is liked by most people . The preparation time of this recipe is 480 minutes and it takes 20 minutes to cook it properly. Chana Dal-Lobia Dhokla is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Chana Dal-Lobia Dhokla. Chana Dal-Lobia Dhokla is an amazing dish which is perfectly appropriate for any occasion. Chana Dal-Lobia Dhokla is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Chana Dal-Lobia Dhokla at your home.

  • Prep Time8Hours
  • Cook Time20mins
  • Serves5People
Chana Dal-Lobia Dhokla

Ingredients to make Chana Dal-Lobia Dhokla

  • Bengal gram/Chana dal 1 cup ( soaked for 8 hours )
  • Black eyed beans/ Lobia 1 cup ( soaked for 8 hours )
  • Paste of 2 green chillies and 1/2 inch ginger
  • Lemon juice 1 tsp
  • Eno fruit salt 1 sachet
  • Salt to taste
  • Finely choped corriander leaves
  • For tempering :-
  • Mustard seeds
  • Curry leaves 4-5
  • Asafoetida a pinch
  • Water 1\4 cup
  • Sugar 1tsp

How to make Chana Dal-Lobia Dhokla

  1. Soak black gram dal and black eyed pea for 8 hours.
  2. Grind both dal in a mixer with little water to a fine paste. The batter should be thick yet flowy.
  3. Add chilly-ginger paste, lemon juice and salt to it. Mix well.
  4. Heat a pressure cooker with 2 glasses of water. Remember, the water should already be boiling or hot when you place the pan with the dhokla batter.
  5. Grease a pan with oil and keep it in the cooker.
  6. Now add eno to the ground paste and stir briskly and very quickly. Eno should be mixed evenly with the batter.
  7. Pour the batter quickly into the greased pan.Cover the cooker tightly with its lid.
  8. Steam for 20 minutes on a medium to high flame.
  9. To check the doneness, insert a toothpick if it comes out clean, the dhokla is done. if the toothpick has the batter on it, then you need to steam for some more time.
  10. When it cools, with a knife gently slid along the edges and invert the pan on a plate.
  11. In a small pan heat the oil. Add mustard seeds. When it crackles, add curry leaves and asafoetida.
  12. Add 1/4 cup water carefully followed with sugar. Stir and when starts to boil, pour this tempering on dhokla.
  13. Cut into cubes and tarnish with coriander leaves and serve with mint chutney.

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