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chana dal dhokla

Gujarati Chana Dal Dhokla

Sapana Behl
This Chana Dal Dhokla is a protein-rich, steamed savory cake made from fermented chana dal and rice, flavored with spices and a tangy tempering. It's light, fluffy, and perfect for a healthy breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
8 hours
Total Time 8 hours 30 minutes
Course Appetizer, Snack
Cuisine Gujarati, Indian
Servings 4 People

Equipment

  • 1 Cake tin
  • 1 Steamer

Ingredients
  

  • 1 cup chana dal
  • ¼ cup rice
  • ½ cup yogurt
  • 2 teaspoon lemon juice
  • ½ teaspoon turmeric powder
  • 2 teaspoon oil
  • 1 teaspoon baking soda
  • 1 teaspoon eno fruit salt
  • 1 teaspoon ginger grated
  • 2-3 green chillies chopped
  • salt to taste

For tempering

  • 3-4 green chilli cut in slits
  • 2 teaspoon mustard seeds
  • few curry leaves
  • 1 teaspoon oil
  • 2 tablespoon sugar
  • 1 teaspoon lemon juice
  • 2 teaspoon sesame seeds
  • few coriander leaves

Instructions
 

  • Wash and soak chanadal and rice in enough water for overnight or at least 4-6 hours.
  • Grind them to make a fine paste.Add salt, turmeric,yogurt and oil to this dal paste and let it ferment in a warm place for about 8 hours or overnight.
  • Once the batter is fermented, lemon juice,ginger, and green chilli. Mix welland set aside for 10 minutes.
  • Now add baking soda and eno fruit salt and mix gently to rise the batter.
  • Grease a shallow cake tin,or tray,dhokla mould or plate.
  • Pour the dhokla batter in it and steam in a pre heated steamer for 15 minutes.Check with tooth pick if comes out clean dhokla is ready.
  • If you don’t have steamer or double boiler you can use a large vessel with water boiling on gas stove and put the dhokla plate over it by covering it with another plate.

For tempering

  • Heat oil in a pan,add mustard seeds and curry leaves. Let the seeds crackle and then add green chillI, sesame seeds ,sugar and water. When water starts boiling remove it from heat. Pour this tempering over the dhokla.
  • Spread chopped coriander leaves and cut in your desirous shape.
  • Serve with tamarind chutney.

Notes

  • Don’t skip fermentation — it adds flavor and texture.
  • For a spicier version, add red chili powder or crushed black pepper to the batter.
  • You can use silicone moulds for easy release.
  • Leftovers can be refrigerated and steamed again or shallow-fried for a crispy twist!
Keyword dhokla recipe, Fermented dhokla, Gujarati chana dal dhokla
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!