CHANNA- DAL DHOKLA

                                      

channa dal dhokla

INGRIDIENTS:

RICE-1CUP
CHANNA DAL-1/2 CUP
REFINED OIL-1TBSP
GREEN CHILLY-4PIECE
RAI/MUSTARD SEEDS-2TSP
LEMON JUICE-1TBSP
SUGAR-1TBSP
SALT-2TSP
ENO-1TO 1.5 POUCH
YOGHURT-2TBSP
TERMERIC POWDER-1/2TSP
CORRIENDER LEAVES-1/4BOWL

METHOD:

SOAKED THE RICE AND THE CHANNA DAL FOR 12 HOURS.
NOW GRIND IT SEPERATELY.
IT IS TURN INTO PASTE.
ADD  YOGHURT,SALT FOR THE FERMENTATION PURPOSE IN THAT PASTE
ADD 1 TSP MEETHA SODA IN THE BATTER .(OPTIONAL)
KEEP THE BATTER ASIDE FOR 6-8 HOURS ACCORDING TO WEATHER ,TILL IT BECOME FERMENTATED.
ADD TERMERIC POWDER.MIX IT WELL.
NOW ADD WARM REFINED OIL IN IT.( BUT NOT MIX IN THE BATTER YET)
WHEN IT BECOMES FERMENTED,ADD ENO,SALT,LEMONJUICE,SUGAR TOGETHER ON THE OIL IN THE BATTER.
NOW BUBBLES START FORMING.
MIX IT WELL IN BATTER.
GREASE THE DHOKLA MOULDS PREVIOUSLY
ADD WATER IN DHOKLA COOKER .AND KEEP IT ON MEDIUM HIGH FLAME.
PUT THE BATTER IN MOULDS.
COVER THE LID OF COOKER .
LET IT COOK FOR 15 MINUTES
NOW CHECK IT BY POKING FORK IN IT. IF IT COMES OUT CLEAN THEN IT IS COOKED FULLY.
CUT IT IN SQUARE PIECES.

HOW TO FRY:

ADD OIL IN FRYING PAN
PUT RAI IN IT
ALLOW IT SAUTE TILL CRACKLING
ADD GREEN CHILLY,LET IT SAUTE.
NOW ADD WATER
LET IT NORMAL TEMPERATURE
PUT IT  ON THE DHOKLA
SOON THEY ABSORB ALL WATER
THEN PUT MORE WATER.
GARNISH IT WITH CHOPPED CILANTRO.

BETTER TO EAT WTH COORIENDER CHUTNEY

TIPS:

ALWAYS USE NON BASMATI RICE. CAN BE PARABOILED /SONA MASOORI/IDLI RICE/LONG GRAIN RICE.
AFTER MAKING BATTER ADD SALT ,CURD IN IT.WHISK IT WITH HANDS FOR15 MINUTES.IT HELPS TO GETTING BATTER FERMENTED.