Dhokla, a traditional Gujarati dish thats made with chickpea flour or mixed lentils. This recipe is a twist to the dish to make it super healthy
and satiating! Horse gram has very good health benefits and easy to consume as substitute for regular lentils every few days.
Vegetarian | Vegan | GF
Serving Size : 4 (for breakfast)
Prep ⏰: 5 mins | Cook ⏰ : 7 mins
Ingredients
Batter
1 cup horse gram (Kollu/ Ulavalu)
1/4 cup rice
1/2 cups whole urid dal
1 tbsp fenugreek /methi
1 tbsp gingers
2-3 green chilies
2-3 tbsp curd/ yogurt
1 tsp turmeric powder
Salt to taste
2 tsp baking soda/eno
Tempering
2 tsp mustard seeds
1/2 tsp jeera
2-3 red or green chillies
1 tbsp curry leaves
1 pinch asafetida
1 tbsp coriander leaves
1 tbsp oil
Instructions
Wash rice and lentils thoroughly. In a large bowl, add rice, lentils, fenugreek and then add about 5-6 cups of water to soak the mixture.
Soak the mixture overnight.
In a blender or wet grinder, add the mixture with ginger and chillies and blend to smooth texture (add water as necessary).
Place the batter in warm place for 6-7 hours or overnight for fermentation.
The batter ferments only a little (not like regular Dhokla or Idli batter). This stays in fridge up to 2-3 days so good option for meal prep.
Once you are ready to prepare dhokla, just add a bit of salt, turmeric powder, curd, baking soda/eno and mix well.
In a well oiled deep dish, add the batter to about 1/2 inch depth and steam this for 5-7 minutes or till a toothpick/ fork comes out clean. Set it aside to cool.
In small pan (tadka kadhai), heat oil and add mustard seeds, cumin seeds. Once it crackles, add chillies, curry leaves and asafetida. Spread the tempering on warm dhokla and cut them into diamond or square shapes. Garnish with coriandwe leaves and enjoy with.some green or tamarind chutney! I
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