Monday, February 22, 2010

Chora Dal Dhokla / Split Cow Peas Steamed Squares.

I have a big container full of chora dal that I bought from the Indian store mistaking it for urad dal :(
So now I have to come up with ways and means to finish it off in recipes that my kids will eat and enjoy too.
I thought one way is to make dhokla coz my kids love dhokla and next means is to make dosa and idlis coz again my kids love dosas and idlis :)
I usually like to add rava and besan to any kind of dhokla that I make, love the texture that rava gives to dhoklas.

1 cup Chora dal / split cow peas,
2 tbsp besan/chickpea flour,
4 tbsp rava/semolina,
2 tsp sugar,
1 tsp salt,
1/2 tsp haldi/turmeric powder,
1 tsp ginger green chilly paste,
2 tsp oil,
1 tsp Eno fruit salt,
3 tbsp yogurt.

1 tbsp oil,
1 tsp mustard seeds,
1 tsp sesame seeds/til,

Chopped coriander leaves for garnish.

  • Soak dal in water for 4 hours.
  • Drain and grind to a fine paste in blender using the yogurt..
  • In a bowl mix the besan, rava, sugar, salt, turmeric, ginger green chilly paste and then add the chora dal paste and mix well. Add the oil and mix again.
  • Add water (if required)to get the consistency of dhokla batter.
  • Meanwhile get steamer and 2 plates ready.
  • Add Eno to the batter, mix till frothy , immediately pour in the plates and steam on high for 15 minutes.
  • Let cool for 5 minutes. Heat tempering ingredients and pour over the steamed dhokla.
  • Sprinkle with chopped coriander leaves.
  • Cut into desired shapes and serve with chutney or ketchup.

This quantity yielded 2 steamed plates (8 inches in diameter). Can half the quantity or steam in batches.
I used half batch to make ragi dhokla.
Add more ginger green chilly paste if you want a more spicy dhokla.
Omit the turmeric powder to get a white dhokla.
Can heat oil and then add to the batter or can add room temperature oil to the batter, both work fine.

1 comment:

  1. Great combo to add beans and Besan, looks great and tasty to have for lunch.