Being a Gujarati and if you don't like dhokla, probably your mom and baa are going to disown you :D
Like any Gujarati, I am also a big fan of dhoklas of all type — Rice, Wati dal, fermented, instant, Chinese, Italian you name it and we have it :D
So, I decided to have Dhoklas for my lunch the next day but wait I want to make it protein-rich and healthy something which includes the superfood Kulith (Horsegram) and so the following recipe:
Ingredients:
- 1/4 cup Kulith (Horsegram) dal/whole
- 1/4 cup Masoor dal
- 1/4 cup Choli/lobia
- 1/4 cup Mung dal
- 1/4 cup Urad dal
- 1 teaspoon Methi seeds
- 1 inch of ginger
- 2–3 cloves of garlic
- 2–3 Curry leaves
- 2 dried red chillies
- Salt as per taste
- Cooking oil
- From Indian Masala Dabba: Hing, Haldi (turmeric), Dhania Powder (Coriander powder), Sesame seeds, mustard seeds, cumin seeds
- Baking Soda/Eno (optional)
Method:
Mix all the dals and wash it twice with water. Add the methi seeds and dried chillies to it and soak it overnight. (min 5–6 hours)
To the soaked stuff add ginger, garlic, salt, hing, haldi, dhania powder and grind them all into a fine paste. (make sure to have the idli batter consistency of the mixture)
Once the batter is ready you can use it directly by adding the eno/baking soda to make it fluffy/soft. Or let the batter ferment and make the dhoklas then.
Now grease the dhokla plate (if you don't have dhokla maker just use a flat plate and steam it in kadhai/wok or an idli maker) and spread the batter evenly. Steam the dhoklas for 15 mins.
Take them out and let it cool down.
Meanwhile, take 2 Tbps oil and use Rai, Jeera, Sesame seeds and curry leaves for tempering.
Now, garnish the dhoklas with tempered oil and freshly chopped coriander and its ready to serve. Enjoy!
I would be more than happy to know how did it turn out for you, please like and comment below and share your feedback.