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Photo of Chana Dal-Lobia Dhokla by Priyanka Bapardekar at BetterButter

Chana Dal-Lobia Dhokla

Priyanka Bapardekar
480 minutes
Prep Time
20 minutes
Cook Time
5 People
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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 ).

Recipe Tags

  • Egg-free
  • Easy
  • Everyday
  • Gujarat
  • Steaming
  • Main Dish
  • Healthy

Ingredients Serving: 5

  1. Bengal gram/chana dal 1 cup ( soaked for 8 hours )
  2. Black eyed beans/ Lobia 1 cup ( soaked for 8 hours )
  3. Paste of 2 green chillies and 1/2 inch ginger
  4. lemon juice 1 tsp
  5. Eno fruit salt 1 sachet
  6. salt to taste
  7. Finely choped corriander leaves
  8. For tempering :-
  9. mustard seeds
  10. curry leaves 4-5
  11. asafoetida a pinch
  12. water 1\4 cup
  13. sugar 1tsp


  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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