Name: Chana Daal Dhokla, Vati Daal na Dhokla recipe by Anjana Chaturvedi at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 2 and 1/2 cup Bengal gram /chana daal; 4 tbsp Yogurt / Dahi; 3 tbsp Cooking Oil; 1/2 tsp Turmeric Powder / Haldi Powder; 1 tsp sugar; To taste Salt / Namak; 2 and 1/2 tbsp green chilli paste; 1 tbsp ginger paste; 2 and 1/2 tsp Lemon Juice/Nimbu Ka Ras; 2 and 1/2 tsp fruit salt /eno; 5 tbsp fresh Coriander / Cilantro / Hara Dhaniya finely chopped; 4 tbsp fresh Coconut, grated; Tempering/tadka/waghar Ingredients:; 2 tbsp cooking oil; 2 and 1/2 tsp Mustard Seeds / Rai; 1 and 1/2 tsp sesame seeds /til; 1/4 tsp Asafoetida / Hing powder; 10 curry leaves; 8 Green Chillies / Hari Mirch slit lengthwise

Ingredients Serving: 8

2 and 1/2 cup Bengal gram /chana daal
4 tbsp Yogurt / Dahi
3 tbsp Cooking Oil
1/2 tsp Turmeric Powder / Haldi Powder
1 tsp sugar
To taste Salt / Namak
2 and 1/2 tbsp green chilli paste
1 tbsp ginger paste
2 and 1/2 tsp Lemon Juice/Nimbu Ka Ras
2 and 1/2 tsp fruit salt /eno
5 tbsp fresh Coriander / Cilantro / Hara Dhaniya finely chopped
4 tbsp fresh Coconut, grated
Tempering/tadka/waghar Ingredients:
2 tbsp cooking oil
2 and 1/2 tsp Mustard Seeds / Rai
1 and 1/2 tsp sesame seeds /til
1/4 tsp Asafoetida / Hing powder
10 curry leaves
8 Green Chillies / Hari Mirch slit lengthwise

Instructions

Wash and soak the chana daal for a minimum of 5 hours.
Drain the water and grind to make a coarse and thick paste by adding some water. Then take out the mixture in a bowl and add yogurt, salt and mix it well. Keep it covered to ferment overnight or for 8 hours.
Now add the turmeric, chilli paste, ginger paste, lemon juice, oil, sugar and mix gently.
Boil enough water in a normal steamer or in a dhokla maker. Grease the plates in which you want to steam the dhokla ( the plate should be minimum 1 inch deep).
When the water in the steamer starts boiling then add the eno /fruit salt into the batter. Sprinkle few drops of water over the eno and mix well.
Pour this batter into the greased plate (fill the plate 3/4). Put the plate in the steamer and close it tightly with the lid.
Cook on a high heat for about 20-25 minutes.
Open and check by inserting a knife or toothpick,If it come out clean then its done else cook further for some time. Let it come to room temperature and then cut into pieces.
For the tempering, heat oil in a small pan and add the mustard seeds, sesame seeds and asafoetida. When the seeds start crackling, add the green chilies and curry leaves.
Remove it from the flame and add 2 tbsp of water (water is optional) and pour it over the dhokla pieces.
Garnish with chopped coriander and grated coconut. Serve it with coconut chutney and mint chutney.

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