Saturday, September 2, 2017

Mix Dal (mix pulses) softy and healthy dhokla, without Eno fruit salt recipe






Ingredients : 

For the Dhokla, 
  • 1/4 cup split pigeon peas (Toor dal)
  • 1/2 cup split Bengal gram (chana dal)
  • 1/2 cup yellow split Moong bean(pili moong dal)
  • 1/4 cup green gram (chhilke wali moong dal)
  • 1/4 cup split black gram (white urad dal)
  • 1 tbsp oil 
  • 1 tbsp sugar 
  • 1 tsp salt 
  • 1/2 tsp turmeric powder
  • 1/2 tsp cooking soda (Bicarbonate) 
  • 1 tsp Citric Acid (Nimbu ka fool) or 1/4 cup of sour curd 

For the tempering, 
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1/3 cup of water 
  • 5-6 green chillies, cut into lengthwise
  • 10-15 curry leaves 
  • 1 tbsp white sesame seeds (optional)
  • 1 tbsp sugar 
  • Some coriander leaves chopped for garnishing 
Method :

Wash the lentils and soak in water for 5-6 hours or overnight. Drain water and then grind it in a mixer to make a smooth paste for the batter and set aside to ferment for at least 3-4 hours. Once the batter is fermented, mix once gently. In a mixing bowl, add salt, sugar, citric aside (nimbu ka fool), turmeric powder and 2-3 tbsp water. Mix well. Now add mix dal paste and 1 tbsp oil. Mix them. Add cooking soda and mix well.

Grease the dhokla stand with 1 tbsp oil. Pour the batter in dhokla stand immediately and steam for 30 minutes on medium flame. Remove the dhokla from the pan once warm or cooled and cut into cubes.

For tempering, 

Heat oil in a pan, add mustard seeds and allow them to crackle. Add green chilies and curry leaves. Add 1/3 cup water and sugar. Stir and allow the tempering mixture evenly on the dhokla. Garnish with coriander leaves. Serve it with your choice any chutney.


Mix pulses (Mix Dal)

 step 1. (Soaked pulses)

 step 2. (Make fine paste)

 step 3. (After 2-3 hours paste) 

 Other ingredients 

 step 4. 

 step 5. 

 step 6. 

 step 7. 

 step 8. (add soda or Bicarbonate)

 step 9. 

 step 10. 

 step 11. 

 step 12. 

 step 13. 

 step 14. 

 step 15. 




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