Damni Dhokla Recipe
This Damni Dhokla recipe is from my Granny's cookbook. A true Indian pick to dish out, this Damni Dhokla has my own variations to it, specially to appeal to my family! Give it a try and I am sure you will love it.
Ingredients
FOR THE BATTER
Chana dal (Bengal gram dal) - 1/4 cup
Masoor dal (split red lentils)- 1/4 cup
Urad dal (split black lentils) - 1/4 cup
Yellow moong dal (split yellow dal)- 1/4 cup
Parboiled rice - 3/4 cup cups
OTHER INGREDIENTS
Sour curd - 1 cup
Methia keri sambhaar (Gujarati pickle masala)- 1 tbsp
Black chana - 1/2 cup, boiled
Red chilli powder - 1/2 tsp
Jaggery (gur)- 1/4 cup, grated
Soda bi-carb - 1/4 tsp
Salt - to taste
Small almond leaves (or banana leaves)- 12-16
Directions
GETTING READY
1 In a bowl, combine all the dals and rice.
2 Wash well.
3 Dry on a kitchen towel.
4 In a grinder jar, grind to a coarse powder.
5 In a bowl, combine sour curd , about 1/2 cup water to the dal and make a thick batter.
6 Keep aside for 4-6 hours.
MAKING
7 Add the methia keri masala, chilli powder, jaggery and salt t the dal mixture and mix well.
8 Add in soda bi carbonate and mix well.
9 Roll each leaf to make a small cone and secure the edges using a tooth pick.
10 Place a few boiled chanas in each cone.
11 Pour some batter into each leaf cone.
12 Steam in a hot steamer for 10-12 minutes.
SERVING
13 Serve hot with a chutney, mint chutney is a good option.
1 In a bowl, combine all the dals and rice.
2 Wash well.
3 Dry on a kitchen towel.
4 In a grinder jar, grind to a coarse powder.
5 In a bowl, combine sour curd , about 1/2 cup water to the dal and make a thick batter.
6 Keep aside for 4-6 hours.
MAKING
7 Add the methia keri masala, chilli powder, jaggery and salt t the dal mixture and mix well.
8 Add in soda bi carbonate and mix well.
9 Roll each leaf to make a small cone and secure the edges using a tooth pick.
10 Place a few boiled chanas in each cone.
11 Pour some batter into each leaf cone.
12 Steam in a hot steamer for 10-12 minutes.
SERVING
13 Serve hot with a chutney, mint chutney is a good option.
Questions, Comments and Reviews
By Same Chef
Chef
