Indian Recipes Cuisines: Fresh Daal Dhokla

Thursday, April 9, 2009

Ingredients :

1 cup - chana dal

1 cup - urad dal

1 cup - moong dal

4 to 5 - green chillies

1/4 tsp - turmeric powder

Little ginger

A pinch of asafoetida (Hing)

Salt to taste

Oil for greasing

Fermenting agent:

2 tbsp - warm water

1/4 tsp - baking soda

1 tbsp - plain yogurt , preferably sour

Tempering:

1 tbsp - oil

1/2 tsp - mustard seeds

1/2 tsp - sesame seeds (optional)

Garnish:

1 tbsp - cilantro leaves (green coriander), chopped

1 tsp - freshly grated coconut

1/2 - lemon

Instructions:

1. Soak moong daal in 3 cups water for 4-6 hours

2. Grind along with green chili and ginger.

3. Leave it for fermenting for 6 hours.

4. Keep a steamer ready with boiling water.

5. Grease the pressure cooker containers.

6. Mix baking soda, yogurt and warm water.

7. Just before steaming, add the fermenting agent along with salt, turmeric powder and asafoetida to the batter. Mix well.

8. Divide the batter in 2 containers

9. Steam for about 10 minutes on high flame and then another 10 minutes on low flame.

10. Take out the containers. Leave it for cooling down for 15 minutes.

11. Cut into squares or diamonds.

12. Heat the oil for tempering in a small container. Add mustard seeds & sesame seeds. Drizzle over the dhokla.

13. Garnish with cilantro and coconut.

14. Squeeze fresh lemon juice on top.
Note - After adding the baking soda mixture, steam the dhokla immediately.