Mixed Dal Dhokla
A nutritious and protein-packed steamed savory cake made from a blend of fermented lentils and spices.
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Ingredients
- 1/2 cup Chana Dal (Bengal Gram)
- 1/4 cup Moong Dal (Yellow Lentils)
- 1/4 cup Urad Dal (Black Gram)
- 1/2 cup Sour Yogurt
- 1 tablespoon Ginger-Green Chili Paste
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Fruit Salt (Eno)
- 1 teaspoon Mustard Seeds
- 8 leaves Curry Leaves
- 2 tablespoons Oil
- 2 tablespoons Fresh Coriander(optional)
- 1 teaspoon Salt
Instructions
- 1
Wash and soak all the dals together in water for at least 4 to 6 hours.
- 2
Drain the water and grind the lentils with yogurt into a slightly coarse paste using minimal water.
- 3
Allow the batter to ferment in a warm place for 4 hours (or skip to immediate cooking for a flatter version).
- 4
Mix in the ginger-chili paste, turmeric, salt, and 1 tablespoon of oil into the batter.
- 5
Grease a steaming tin and prepare the steamer with boiling water.
- 6
Add the fruit salt to the batter, stir gently until frothy, then immediately pour into the tin.
- 7
Steam on high heat for 15-20 minutes until a toothpick inserted comes out clean.
- 8
Heat remaining oil, splutter mustard seeds and curry leaves, then pour this tempering over the sliced dhokla.
Nutrition per Serving
240
Calories
12g
Protein
32g
Carbs
8g
Fat
6g
Fiber
2g
Sugar
580mg
Sodium
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