Dhokla

History

Dhokla is originally originated from Gujarat state.  It is common house hold snack for every Gujarati.

Dhokla is very light high protein snack. it is mainly Prepared with Rice, Chickpeas or besan in some side and adding some mustard cracks to it served with chillies and any other chutney.

We will see how to prepare this Dhokla.

Dhokla

Ingredients

• 1 cup Cholar Dal (Chana Dal/Bengal Gram)
• 2 Tomatoes (medium sized)
• 1 tsp Ginger (grated)
• 2 Green Chilies
• 1 tsp Cumin Seeds
• 1 tsp Coriander Powder
• 1 tsp Cumin Seed Powder
• A pinch Asafoetida (Hing)
• 1/2 tsp Turmeric Powder
• 1 tsp Chili Powder
• 1 tsp Cumin Seeds
• 1/2 tsp Garam Masala
• 1/2 tsp Ghee
• 2-3 tbsp Oil
• Salt to taste

Method

• Wash and soak Bengal Gram Dal in water for 4-6 hours. Drain water and grind the dal to a paste.
• Now heat 1 tsp oil in a pan and add cumin seeds, asafoetida, ginger paste, turmeric powder and salt to it.
• Now add the grounded dal and cook till the mixture is soft and sticky, but not completely dry.
• Smear little oil in a dish. Pour the cooked dal and spread it evenly on the dish. Press lightly with a spatula to set it. Allow it to cool and cut into square or diamond shapes.
• Again heat the oil in a pan and fry the above-made dhokas to light brown. Keep them aside.
• To make tomato puree, grind tomatoes, ginger, green chillies, turmeric powder, red chili powder, coriander powder, cumin seeds powder and keep it aside.
• Now heat oil in a deep, heavy bottomed pan and add remaining cumin seeds. Add tomato puree and sauce.
• When the puree starts to dry, add two cups of water and salt according to taste. Simmer for 4-5 minutes.
• Add the fried dhokas and bring the curry to a boil. Now lower the flame and cook till the dhoka starts to soak up part of the curry.
• Add some ghee and garam masala to the curry. Turn off the flame.
• Dhoka Dalna is ready to eat. Serve hot with rice.