Chana Dal Dhokla Recipe

• 250 gm Channa dal( Yellow dal)
• 50 ml Yoghurt
• Sugar
• For Tempering
• 2 gm Asafoetida
• 3 gm( 1tsp) Soda bi-carb
• 10 gm(0.53) Green Chillies
• 20 ml ( 4 tsp) Oil
• 5 gm ( 0.17 oz) Mustard Seeds
• 3 gm( 1 tsp) Red Chillies
• 20 gm Coriander Leaves
• 10 gm Ginger
• 10 gm Turmeric Powder
• 5 ml (0. 16 oz) Lemon juice
• Salt to taste
• 10 ml Oil
• 20 ml Water
• For Garnishing
• Coconut (grated, 1/2 cup)
• Coriander leaves

• Grill or scrape the coconut and mix it with chopped green chilies and ginger.
• Soak the lentils for about 2 hours, and mix it with yogurt. Make a consistent paste.
• Add little sugar and place it in a warm place for some time.
• Add the soda bicarbonate and store them in a cool place.
• Mix the rest of the ingredients with the batter.
• Add soda bicarbonate with batter till it is light. Once you mix them transfer it to a vessel.
• Place the vessel in a steamer and vapor it for about 20 minutes.
• Take the vessel and let it cool. Once cooled, cut the cooked batter into cubes of same size.
• In a frying pan heat a little oil to make a tarka.
• Add mustard seeds, once it pops out add the rest of the ingredients.
• Put the tadka on top of the dhokla cubes.