Sunday, 4 June 2017

Vaateli Dal Na Dhokla ( Mixed Lentil Dhokla ) #sikandalouscuisine

Tushar had shared his recipe for making mixed dal vada , which I made and they were delicious . He also mentioned that the same batter cold be steamed to make dhoklas , which is exactly what I did a few days later. However I reduced the soaking time to 2 hours as Alphonsa Motha & Latha Subramaniam suggested . Their suggestion was for the fried version to cut the oil absorbed by soaking dals less. I followed their suggestion here too.

Here is what I did based on the recipe Tushar shared:

1/2 Cup Mung Chilka Dal.
A little Less Split Channa Dal
A little Less Masoor Dal.
A little Less Urad Chilka Dal.
1 Sachet Eno Salts.

Other Ingredients:
1" Ginger Minced.
Green Chilies To Taste.
1 Teaspoon Roasted Jeera.
3-4 Tablespoons Coriander Greens.
Curd - To get dropping consistency dhokla batter.
A Generous Big Pinch Hing.
Juice of One Lemon.
1 Tablespoon Oil.

1. Wash and soak dals 2 hours in water ,drain and grind coarsely.
2. Leave the dal paste to ferment for 8 hours , it will rise and become frothy.
3. Add all ' Other Ingredients ' to the batter and give a good whisk to mix. Allow this to rest 60 minutes for flavors to develop.Adjust curd to get the desired batter consistency.
4. Grease a baking pan , set it in a double boiler / steamer / cooker.
5. At the very end add eno to the batter , whisk well and pour batter into the pan to steam covered till done . Insert toothpick after 15 minutes to check , if it comes out clean your dhoklas are ready.
These don't look as pretty as the yellow or white ones , but I feel the flavors here are definitely better , so much so that I didn't need to do any taska  but served them with a spicy chili tomato chutney .

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
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