how to make spongy chana dal dhokla

dhokla is one of my favorite Gujrati dish, during my stay in Baroda/Vadodora every Sunday I used to go to Naya Mandir ,Raopura area to purchase Dhokla, fafda and patrra. Normally khaman dhoklas are available in the snacks shop, you hardly get chana dal dhokla from any shop. Fermented batter made of Overnight soaked chana dal/Bengal gram and rice, with curd (yogurt) and makes a steamed cake; this is how to make spongy chana dal dhokla.

Author: Abhijit Mukhopadhyay
Course: Side Dish ,snacks
Cuisine: Gujrati
Preparation Time: 10 minutes:Fermenting time:10 hrs:Cooking time: 30 minutes
Total time: 40 minutes
Servings: 3-4 Persons

Ingredients

• Chana dal/Bengal gram-1 cup
• Rice-1/4^th cup
• Fenugreek seeds-1 tsp
• Ginger-1 inch
• Turmeric powder-1/4^th tsp
• 2-3 tsp curd
• Hing/asafetida-1/4^th tsp
• Oil-2 tsp
• 1 tsp lemon juice
• Salt-1 tsp
• Baking soda/eno fruit salt-1/4^th tsp
• 1 tsp-mustard seeds for tempering
• Sesame seeds-2 tsp
• Curry leaves
• Sugar-2 tsp

how to make spongy chana dal dhokla

• In a bowl take rinse chana dal /Bengal gram , rice and fenugreek seeds ,add water and cover it soak for 3-4 hours
• Now in a grinder jar add the soaked dal, rice, methi seeds and make a batter by adding ginger.
• 
• Mix well and cover it to ferment for 10 hours
• After fermentation, the batter will become light and fluffy.
• Now grease a pan with some oil where you want to make the dhokla.
• In a large pot place a stand inside and keep the pot on a medium flame and let the water come to a boil.
• Now add 1 teaspoon of lemon juice, oil, and Eno or cooking soda to the batter and mix well.

Pour the batter into the greased pan and place it on the stand inside the pot or cooker and cover the lid (if it is a pressure cooker cover it without Whistle) for 25-30 minutes.(here I have taken a momo oven,so I can put it directly over it)

• You can check it after 25 minutes with the help of a toothpick it is cooked or not by inserting it into the dhokla which should come out clean.
• Take it out of the oven and cut it into pieces.
• Heat oil in a tadka pan, add mustard seeds for tempering then add sesame seeds followed by pinch of asafoetida and curry leaves.
• Then add water with sugar as per taste.
• Then switch off the flame after boiling the water and add this mixture over the dhokla.
• Now serve it with coriander chutney.