Tuesday, April 1, 2008

Mag ni Daal na Dhokla

I learned this Dhokla from Dadiji - my grandmother-in-law.

Mag ni Daal na dhokla

Moong Daal Dhokla
1 cup Yellow Moong Daal
1 green chili (use more if you like it hot!)
1" ginger

1/4 tsp turmeric powder
A generous pinch of asafoetida
Salt to taste

Fermenting agent
2 tbsp warm water
1/4 tsp baking soda
1 tbsp plain yogurt , preferably sour

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp sesame seeds (optional)

1 tbsp cilantro leaves, chopped
1 tsp freshly grated coconut
1/2 lemon

1. Soak moong daal in 3 cups water for 4-6 hours

2. Grind along with green chili and ginger.

3. Leave it for fermenting for 6 hours.

4. Keep a steamer ready with boiling water.

5. Grease the pressure cooker containers.

6. mix baking soda, yogurt and warm water.

7. Just before steaming, add the fermenting agent along with salt, turmeric powder and asafoetida to the batter. Mix well.

8. Divide the batter in 2 containers.

9. Steam for about 10 minutes on high flame and then another 10 minutes on low flame.

10. Take out the containers. Leave it for cooling down for 15 minutes.

11. Cut into squares or diamonds.

12. Heat the oil for tempering in a small container. Add mustard seeds & sesame seeds. Drizzle over the dhokla.

13. Garnish with cilantro and coconut.

14. Squeeze fresh lemon juice on top.

Note -

After adding the baking soda mixture, steam the dhokla immediately.

This post is my contribution to Barbara's LiveStrong Day - A Taste of Yellow.


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