Vati dal dhokla

#myrecipe

By Radha Nelanti

Mar, 4th

563

Servings

4 persons

Cook Time

25 minutes

Ingredients

9 - 11

Ingredients

Chana dal
Water
Turmeric
Salt
Oil
Green chillies
Eno
Mustard
Curry leaves
Hing
Corinader

Instructions

Wash & soak Chana Dal in water for 6-7 hours. Drain water from the Dal and grind the soaked Chana Dal and Curd with the help of water to a coarse consistency paste. Transfer the coarsely grinded mixture to a bowl and add turmeric and mix well. Cover with a lid & allow it to ferment for 8-9 hours. Once fermented, add Salt, Oil, Green Chillies & Ginger paste & mix well. Add Eno Fruit Salt to the batter, pour a little water over it to activate the soda. Mix well in same direction until smooth and fluffy. Pour the batter in greased plate & tap the plate to spread the batter evenly. Place the plate in a steamer & cook it for 20 minutes on high flame Once cooked, remove from the steamer & let it cool down to room temperature then cut it into pieces For tempering, heat oil in a small pan. Add Mustard Seeds, allow it to crackle. Switch off the flame and then add slit Green Chillies ,curry leaves & Asafoetida. Spread the tempering evenly. Serve.

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Rajsthani Makki Dhokla

517

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.