Name: Chana Dal-Lobia Dhokla recipe by Priyanka Bapardekar at BetterButter
Prep time: 480 min
Cook time: 20 min
Total time: 500 min
Yield: 5
Ingredients: 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

ABOUT Chana Dal-Lobia Dhokla RECIPE

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 ).

Ingredients Serving: 5

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

Instructions

Soak black gram dal and black eyed pea for 8 hours.
Grind both dal in a mixer with little water to a fine paste. The batter should be thick yet flowy.
Add chilly-ginger paste, lemon juice and salt to it. Mix well.
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.
Grease a pan with oil and keep it in the cooker.
Now add eno to the ground paste and stir briskly and very quickly. Eno should be mixed evenly with the batter.
Pour the batter quickly into the greased pan.Cover the cooker tightly with its lid.
Steam for 20 minutes on a medium to high flame.
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.
When it cools, with a knife gently slid along the edges and invert the pan on a plate.
In a small pan heat the oil. Add mustard seeds. When it crackles, add curry leaves and asafoetida.
Add 1/4 cup water carefully followed with sugar. Stir and when starts to boil, pour this tempering on dhokla.
Cut into cubes and tarnish with coriander leaves and serve with mint chutney.

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