Rice & Chana Dal Dhokla - Khaman Dhokla Recipe

Rice & Chana Dal Dhokla is a tasty variation of Khaman Dhokla made with a mix of rice & bengal gram. It is protein rich & very nutritious & thus is an ideal breakfast option. Dhokla is a famous cuisine from Gujarat. It is also known as khatta dhokla due to it being fermented & is a traditional farsan popular at all snacks joints in Gujarat. It is usually served with chutney made from coriander leaves & garnished with sev, grated coconut, coriander leaves & fried chillies. Do try this wonderful recipe today!

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INGREDIENTS:

1/2 cup rice

1/2 cup chana dal (Bengal gram)

3 green chillies

1 inch ginger

1/4 cup curd/dahi/yoghurt

1/4 cup water +  1 tsp water

1/8 tsp turmeric powder

1 tsp salt or to taste

2 tbsp oil + for greasing

1 tsp Eno Fruit Salt (non-flavoured)

2 tbsp chopped coriander leaves for garnish

FOR TEMPERING:

3 tbsp oil

1/4 tsp mustard seeds/rai

2-3 green chillies slit in half

1/8 tsp asafoetida

Serving: Makes 1 plate of Khaman Dhokla (8.5" Plate)

Preparation time: 15 min + Soaking time = 8 hours

Cooking time: 25 min

* 1 Cup = 240ml

METHOD:

1. Mix rice & chana dal & soak them together in lots of water for 4-5 hours.

2. Drain water completely after soaking.

3. Take rice & dal in mixer grinder.

4. Add green chillies & ginger (cut in to smaller pieces), curd, water, turmeric powder, salt oil. 

5. Close the lid & grind to slightly coarse consistency.

6. Check the mixture & if required add more water.

7. Take mixture in a bowl. Cover it & let is ferment in a warm place for 8-9 hours.

8. After 8 hours check the mixture & beat it nicely with a spoon. Simultaneously put water in steam to boil. 

9. Add Eno Fruit Salt in the batter just before putting the dhokla in steamer. 

10. Pour 1 tsp water over Eno to activate it & then mix it in one direction till all white disappear. 

11. Pour the batter in greased dhokla plate. 

12. Lightly tap to level it. 

13. Put plate in hot water steamer & increase the flame to high. 

14. Cover the lid & steam khaman dhokla for 15-20 min on high flame & then take it out & allow cooling down for 10-15 min.

15. Cut dhokla in to pieces once cool in to square or diamond shape.

16. Sprinkle finely chopped coriander leaves over it spreading evenly.

FOR TEMPERING:

1. Heat oil in a small pan.

2. Add mustard seeds & allow it to crackle completely. Once mustard seeds are done switch off flame. 

3. Add asafoetida & green. Mix it well. 

4. Pour hot tempering over khaman dhokla spreading evenly. 

5. Allow to rest for 5 min & then take out pieces & serve!

6. Soft, spongy & protein rich Khaman Dhokla is ready! They are easy to make & is perfect for breakfast.

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