Friday, January 7, 2011

Green Peas Dhokla (1)

Since my Edamame Dhokla recipe was based on the original green peas dhokla, this recipe is word-to-word similar to edmame dhokla. Just swap edmames for green peas.

Green Peas Dhokla
Green Peas & Daal dumplings

1/2 cup urad daal
1/2 cup chana daal
1/2 cup rice

1 cup fresh shelled green peas - frozen, thawed
A handful of cilantro/spinach (optional - use this for getting dark green shade)
1" ginger, peeled
2-3 green chilies (optional)
1/2 tsp asafoetida

salt to taste

Just before steaming
1/4tsp - 1/2 tsp baking soda
1 tbsp oil

1 tbsp oil
1/2 tsp mustard seeds
2 tsp sesame seeds

1 tbsp chopped cilantro/coriander leaves
1 tbsp fresh coconut (optional)

Suggested Accompaniment
Baafela Marcha

1. Soak rice & daals overnight.
2. Next morning, drain and grind with ginger, green chilies - if using, asafoetida and green peas. If using frozen green peas, make sure they are completely thawed.
3. Pour the batter in a big bowl. Cover and keep for fermenting for 7 - 8 hours.
4. Stir in salt. Add oil and baking soda. Add some water to make idli like consistency.
5. Grease the dhokla plates. Steam in a pressure cooker, steamer or any big container for about 15 minutes or till dhokla pieces are cooked. If using pressure cooker, do not use pressure.
6. Let the dhokla cool down completely before cutting.
7. Heat oil in a saucepan. Add seeds and drizzle oil over the dhokla.
8. Garnish with coconut - if using and cilantro.

Note -
1. The amount of baking soda depends on the degree of fermentation. If the batter is fermented well, use very small amount of baking soda. In any case, do not exceed 1/2 tsp.
2. I didn't use coconut for garnish.
3. You may add a handful of cilantro or spinach while grinding to get greener dhokla. Using just green peas will give a pretty light green shade while addition of cilantro or spinach will give a lovely darker green hue. You decide what shade you are looking for depending on your mood that day!:-D

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