Wednesday, September 17, 2014

Chora Methi Na Dhokla

 
 
As I have mentioned before, Chora Daal somewhat resembles Urad daal. I have seen it is used only in Gujarati cooking - of course that doesn't mean anything. Indian cuisine is vast and I won't be surprised if I learn that it's indeed used in some other cooking as well. My Gujarati family makes poodas (1 & 2), vadas and dhokla.

This chora na dhokla has an unusual twist. If you are familiar with Gujarati cooking, you would know that there are many unusual combos and burst of flavors in Gujarati vegetarian cooking. Chora  na dhokla also features fresh methi/fenugreek leaves.

It's rather surprising to note that this dhokla does not have any grains like rice. Still it comes out spongy and is this full of complete proteins.

Chora Methi Na Dhokla
Cowpeas Lentils - Fresh Fenugreek Dumplings
Ingredients
Soak
1 cup chora daal for 4 hours
1/2 tsp methi/fenugreek seeds

Grind
Drained daal
2 cloves garlic
1/2" ginger
2 green chilies - use more/less per desired preference
salt to taste

Whisk
1/4 cup sour buttermilk
1 tsp oil
1/2 tsp baking soda

Add in
1 cup roughly chopped fresh fenugreek leaves

Garnish
A sprinkle of freshly ground black pepper
or
A sprinkle of Gujarati Sambhar/Pickle Masala

Oil for greasing dhokla plates or cooker containers

Tempering
1/2 tbsp. oil
1/2 tsp mustard seeds
1/4 tsp asafetida
1 tsp white sesame seeds
2 red chilies

Method
1. Soak chora daal with fenugreek seeds in adequate water for 4 hours.
2. Drain completely. Grind with ginger, garlic, chilies and salt to taste.
3. Pour the ground daal in a container. Add chopped fenugreek leaves.
4. In a separate bowl, whisk buttermilk, oil and baking soda. It will have whisked egg whites consistency.
5. Fold in the ground daal batter. Mix well.
6. Grease dhokla plates or pressure cooker containers.
7. Pour the batter and spread uniformly.
8. Sprinkle black pepper powder or pickle masala.
9. Steam in the pressure cooker without using any pressure/weight.
10. Steam on a high flame for 5 minutes and then on medium-low flame for 15-20 minutes.
11. Let it cool down completely before cutting into squares or diamonds.
12. Heat oil in a separate saucepan. Add spices for tempering. Drizzle tempered oil over dhokla.


Note -
1. Do not soak chora daal more than 4 hours else it will start to stink.
2. When in season, use fresh garlic along with garlic greens while grinding.
3. If you prefer spicier version, add chopped green chilies in the dhokla batter along with fenugreek leaves.



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