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Monday, 11 September 2017

Mixed Dal Dhokla (Steamed Mixed Lentils Cake - Gujarati Fusion Style)



           Ever tried Dhoklas made of mixed lentils? Today I gave it a try and should admit that it came out very fluffy and yummy. Protein packed, these dhoklas can be served as a tea-time snack or can be relished for breakfast with your favourite chutney. 

           They can also be packed as a lunch box meal or had as a light dinner. Choice is yours. So go ahead and try this different type of Dhokla with mixed dal by following a step by step method with photos to prepare it.









Batter - 
  • 1 cup mixed dal, powdered (urad, chana, moong, masoor & tuvar dal)
  • 1/2 cup yoghurt
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tbsp. roasted coriander powder
  • 1 tsp. garam masala powder
  • 1 tsp. ginger-green chilies paste
  • 1 tbsp. oil
  • 1 tsp. sugar
  • 1 tsp. lime juice
  • 1 tsp. eno fruit salt
Tempering -
  • 1 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1 green chili, chopped
  • 1 tbsp. sesame seeds
  • 1-2 tbsp. fresh grated coconut
  • 1-2 tbsp. coriander leaves, chopped








          Dry roast the powdered dal for 2 minutes or till you get a good aroma coming through. Set aside to cool down. 

          In a bowl,  mix together all the above mentioned ingredients under batter (except eno) with required quantity of water to form a batter of pouring consistency. Keep aside for 25-30 minutes.

          You may add more water if needed. Just before steaming, add eno fruit salt along with 1 tbsp. water and gently fold it in. 

          Pour into a greased steel container / plate and steam for 15-20 minutes. When cool, cut into desired shapes.
        
         Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add  sesame seeds, curry leaves and green chilies. Saute for a few seconds and add 1/4 cup water. 

          Switch off the flame and pour this tempering over the steamed Dhoklas. Garnish with coconut and coriander leaves. Serve with green chutney. 




                       Dry roast the powdered dal for 2 minutes or till you get a good aroma 
                       coming through. Set aside to cool down. 



                     In a bowl,  mix together all the above mentioned ingredients under batter
                     (except eno) with required quantity of water to form a batter of pouring 
                     consistency. 





                  Keep aside for 30 minutes.  You may add more water if needed. Just before
                  steaming, add eno fruit salt along with 1 tbsp. water and gently fold it in. 
                  I forgot to click a photo here.



                   Pour into a greased steel container or plate and steam for 15-20 minutes. 




                               Set aside to cool down.



                                Cut into desired shapes.





                   Heat oil in a pan and temper with mustard seeds. After it stops spluttering, 
                   add  sesame seeds, curry leaves and green chilies. Saute for a few seconds 
                   and add 1/4 cup water. 



                     Switch off the flame and pour this tempering over the steamed Dhoklas.
                     


                      Garnish with coconut and coriander leaves. Serve with green chutney. 













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