3/4 cup Chora dal
1 Tbsp Besan/Chickpea flour
1 tbsp oil
1 green chilies
1 tsp ginger-garlic paste
1/2 tsp tumeric powder
1 tsp eno fruit salt
1 tsp lemon juice
salt to taste
a pinch of hing
1 tsp mustard seeds
1 tsp white sesame seeds
1 green chili,finely chopped
5-6 fresh curry leaves
1/2 tsp ginger garlic paste
1/8 tsp salt
1 tsp finely chopped cilantro
What you need to do
- Soak the chora dal for 3-4 hours and grind it to a smooth batter along with green chili using not more than 1/4 cup of water.
- Add besan,ginger-garlic paste,turmeric,oil and salt.Mix well to avoid lumps.
- Grease a 7-8 inch deep thali/cake tin and get the streamer ready by setting it on fire with enough water.
- Mix lemon juice and eno fruit salt and add this bubbling mixture to the batter.Mix and pour this batter in the thali/cake tin and immediately set it to steam for 12-15 mins or until the toothpick comes out clean when inserted at the center of the dhokla.
- Let it cool for 15-20 mins.
- Cut the dhokla in small cubes and set aside.
- Heat a kadhai,add oil when hot add hing,mustard seeds,sesame seeds,green chili,curry leaves,ginger-garlic paste and salt.Saute for a minute.
- Add the dhokla cubes and saute on medium high heat for 2-3 minute.
- Switch off the heat and let it sit covered for 5 mins.
- Garnish with cilantro and serve with lemon wedges.
- Chora dal looks pretty much like urad dal and is available easily in Indian grocery stores.
- 4 hours is enough for the dal to turn soft.Do not over soak.