Monday, July 15, 2019

RICE AND MIXED DAL DHOKLAS


This is a traditional Gujarati snack which is very popular and healthy. There are many variations of this snack. You can make them with semolina, gram flour.. some also make with idli batter. Today I am making the authentic rice and mixed dal dhoklas.
The batter has to be ground and fermented for few hours. I winters it takes a longer time and it is better to keep it overnight.


Ingredients:
Rice .................. 1 cup
Chana dal ........ 1/4 cup
Urad dal .......... 1/4 cup
Toor dal ......... 1/4 cup
Methi / fenugreek seeds .... 1/2 tsp
Green chillies .. 2-3 (crushed)
Ginger paste ..... 1 tsp
Turmeric powder .. 1/4 tsp
Sugar ............. 1/2 tbsp
Salt ............... to taste
Kasoori methi ... 1 tsp
Baking soda .. 1 pinch
Asafoetida .... 2 pinches
Lemon juice .... 1 tbsp
Eno ................. 1 tsp
Oil ................. 1 tbsp
Sour curd .......  2-3 tbsps (optional - I use only when the batter does not ferment well)

For tempering:
Mustard seeds .... 1 tsp
Curry leaves ...... few
Oil .... 2 tbsps
Red chilli powder .. 1/4 tsp
Water ... 2-3 tbsps

For garnishing:
Coriander leaves ... handful
Grated coconut ...... 2 tbsps
Fried green chillies ... few


Method:

Soak the rice and dals for 4-5 hours . Add the methi seeds also into the rice to soak.



Grind them coarsely adding  little water as needed. Remove the rice and dals batter in a bowl and mix well.Set it aside covered well to ferment for few hours.







Now mix the sugar, salt, asafoetida, crushed chillies, ginger paste, kasoori methi, baking soda and 1 tbsp of oil.






Mix it well with a balloon whisk or hand.








When you are ready to steam the dhoklas add the eno and squeeze the lemon juice over it.






It becomes frothy. Mix the batter very well.







Quickly transfer it into a greased container.








Cover the dish with a foil and steam for about 20 - 25 minutes or until done.








Let it cool well before cutting the dhoklas.








Take a small pan and heat oil for tempering. Add the mustard seeds and when they crackle tip in the curry leaves and switch off the gas.  Add  the chilli powder after it is cooled a bit and also add 2-3 tbsps of water.





 Spoon this over the dhoklas.









Remove them in a serving platter and garnish with grated coconut, coriander leaves and fried green chillies.


10 comments:

  1. I can eat Dhokla any time of the day and this looks lovely Shobhaji.. Will give this version a try..

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    Replies
    1. Thanks Sarika.. It is also my favourite snack.

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  2. I could eat dhokras every day that's how much I love them. The ones with dal and rice turn out so much better than instant ones. I like your idea of also adding a bit of urad dal. Makes the dhokra look so spongy and soft.

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  3. Your dhoklas look tasty and spongy. This is one of my favourite dishes which I can eat for breakfast, lunch or dinner.

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    Replies
    1. Me too Mina.. they are so light and tasty as well.

      Delete
  4. Dhoklas look so spongy, soft and moist.. I usually make the Instant version, shall try your version too with dal and rice.

    ReplyDelete
    Replies
    1. Thanks Swaty.. In Brazil I used to make the instant semolina ones always .. because we had no dals over there.

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  5. Shabha, my mum used to make this type of dhokras a lot, it is avvery tasty version and delicious with the green chutney for breakfast.

    ReplyDelete
    Replies
    1. Yes Nayna. I prefer these to besan and sooji dhoklas. They are healthier.

      Delete

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