- Wash the chana dal and soak it in water for six hours
- After six hours drain the water and grind it coarsely with curd. Do not add water
- Cover with a lid and keep it in a warm place to ferment for atleast 5to 6 hours
- After fermentation add salt,ginger chilli paste, turmeric,oil sugar and whip it nicely
- Now grease the steamer plates with oil. And put the steamer with two to three glasses of water to boil.
- Add eno to the batter just before pouring in the greased plate and two tsp of water on top of eno and whisk thoroughly
- And immediately pour the batter into the greased plates and keep it in the steamer for 20minutes or until done
- After removing from the steamer allow the dhokla to cool completely before tempering
- After the dhokla cools cut them into small squares
- Now for tempering : Heat oil in a small pan and put mustard seeds in it
- As soon as the seeds crackle add hing and green chillies. Turn of the gas and add water
- Now arrange the dhoklas in a plate and pour the temper on top o it
- Garnish with fresh coriander leaves and serve it with freshly cut onions and fried chillies
It is a very famous farsan of Gujarati cuisine . It is high on protein and fermented so very healthy too
Vati dal dhokla
By Jagruti Shamal
Dec, 22nd
835
Servings
2 persons
Cook Time
20 minutes
Ingredients
10
- 12
Ingredients
- One cup chana dal
- One fourth cup curd
- Two tsp ginger and green chilli paste
- One tsp eni fruit salt
- 2tbsp+1tbsp cooking oil preferably groundnut oil
- Sugar 2tbsp
- Salt as per taste
- For tempering: Oil 4tbsp
- Mustard seeds 1tsp
- Green chillies halved 4to 5
- Water 3tbsp
- Corriander leaves finely chopped for garnishing
Instructions
Notes/Tips
Fermentation of batter is very important step so don't skip it
