No mention of Gujarati food can be complete without the quintessential "Dhokla".Simple steamed protein rich and super tasty. Most people know the"Khaman" version. We use chickpea flour or 'besan' to make Khaman. It has a distinct yellow color.The dal & rice version is the actual dhokla. Dal dhokla is also a great way to start your day. It is fermented so is great for gut & is a powerhouse of nutrients. Mix dal recipe is a great way to have proteins.
Another must have variety is a sandwich dhokla.It combines both rava and besan dhokla. You can also make the oats dhokla if you want to have oats.Kids and aged people can also enjoy mixed dal dhokla. It has minimal oil & spices. It has everything for everyone. Bit of sweetness, some acidity and loads of nutrients.Low oil yet great flavors.
Ingredients
- channa dal/Split chickpeas dal
- urad dal/ black gram dal
- mung dal/yellow lentils
- rice
- ginger
- lemon juice
- chilli chopped
- baking soda or 1 teaspoon Eno
- Salt as per taste
For tempering:
- few sprigs of curry leaves
- oil
- mustard seeds
- green chillies sliced.
Refer to recipe card for details.
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How to make mixed dal dhokla?
- Soak dal and rice with enough water for minimum of 4 hours.
2. Blend with minimum water & salt to get a thick batter,keep it aside for 6 hrs/overnight.
3. Add ginger, chillies,lemon juice and salt to the batter,get the steamer ready with water.
4. Add the baking soda to the mix, mix it gently.
5. Transfer the batter to a steaming plate(pre greased with oil)
6. Steam for 15-20 minutes or until cooked. Once its has cooled after an hour, cut into squares.
7. Meanwhile, prepare the tempering / tadka in a pan.Heat oil ,add mustard seeds, curry leaves and chilies. Add ¼ cup water at the end.
8. Add the dhokla pieces, mix gently and cover it. Cook on low flame for 2 minutes, turn off the heat and let it sit for few minutes. Garnish with coriander,serve with green chutney.
Mixed dal dhokla recipe
Ingredients
- 1 cup channa dal/Split chickpeas dal
- ½ cup urad dal/ black gram dal
- ½ cup mung dal/yellow lentils
- ½ cup rice
- 1 tablespoon ginger
- 1 tablespoon lemon juice
- 1 small chilli chopped
- ¼ teaspoon baking soda or 1 teaspoon Eno
- Salt as per taste
For tempering:
- 2 tablespoon oil
- 1 tablespoon mustard seeds
- 4-5 green chillies sliced.
- few sprigs of curry leaves
Instructions
- Soak all the lentils and rice overnight with enough water.(4 hours minimum)
- Blend with minimum water & salt to get a thick batter,keep it aside for 6 hrs/overnight.
- Add ginger,chillies,lemon juice and salt to the batter,get the steamer ready with water.
- Add the baking soda to the mix, mix it gently.
- Transfer the batter to a steaming plate(pre greased with oil)
- Steam for 15-20 minutes or until cooked. Once its has cooled after an hour, cut into squares.
- Meanwhile, prepare the tempering / tadka in a pan.Heat oil ,add mustard seeds, curry leaves and chilies. Add ¼ cup water at the end.
- Add the dhokla pieces, mix gently and cover it. Cook on low flame for 2 minutes, turn off the heat and let it sit for few minutes. Garnish with coriander, serve with green chutney.
Notes
Storage
You can also make the dhokla for teatime party. Stays good for 2-3 days in refrigerator.You can also freeze it.Just microwave dhokla recipe for a minute before serving if they are late. Alternatively, you may steam for 5 minutes, if you do not own one, like me.
FAQ
Fermented food may be a fad now in the western world. However, Indian cuisine uses a lot of fermented cooking. You have various foods in all parts of the country which cater to your digestive needs. It helps you improve your gut without actually popping a probiotic or a prebiotic and countless pills. Idli, Dosa in the South ,Dhokla in the west, Gundruk and Sinki in the east and Kanji in the North.
This dhokla recipe allows to ferment the mix,the addition of baking soda allows it to make it more soft and fluffier.
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