Friday, 21 June 2013

MISHRA DALINCHA DHOKLA / MIX DAL DHOKLA




MISHRA DALINCHA DHOKLA / MIXED DAL DHOKLA

INGREDIENTS

Tandool / rice
1 cup
Chana dal / Split bengal gram
¾ cup
Urad dal / Split black gram
¼ cup
Moong dal / Split green gram
Little less than ¼ cup
Ginger
1” piece
Garlic
6 – 8 flakes
Green chillies
3 – 4 nos
Salt
T.T.
Sugar
¼ tsp
Butter milk
½ - 1 cup
Scraper fresh coconut
3 – 4 tbsp
Chopped coriander leaves
3 – 4 sprigs
Eno fruit salt
1 sachet
TADKA
Oil
1 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Green chillies
2 nos

METHOD:

1.       Soak together the rice, chana dal, urad dal, moong dal for 5 – 6 hours.

2.       Grind it along with the green chillies, ginger and garlic using buttermilk to a paste.

3.       The paste should be little coarse to the touch and not very smooth. The consistency should be pouring but a little thinner than the dosa batter.

4.       Keep this covered to ferment overnight.

5.       Next day mix it well adding salt and sugar.

6.       Take half the batter and add in ¼ tsp of eno fruit salt. The batter will start showing bubbles. Mix it well but don’t over mix and immediately pour into a greased dhokla steamer or a greased plate. Steam it for 10 – 15 min.

7.       Poke a knife in the centre of the dhokla. If the knife comes out clean then it’s cooked.

8.       Remove out of the steamer and cool. Cut into squares.

9.       Heat oil, add rai, heeng and the slit green chillies. Pour this over the dhokla and garnish with scraper coconut and coriander leaves.