Ingredient :
- 1 Cup Bengal gram (chana dal)
- 1 tbsp curd
- ½ cup spinach puree
- 1 tbsp gram flour (besan)
- 1 tsp ginger and green chilli paste
- 1 tbsp salt
- Salt to taste
- ½ cup coriander chutney
Method
- Soak the chana dal in water 3 to 4 hours
- Rinse the dal, add ½ cup water and blend in a mixer
- Add the besan, curds, ginger and green chilli paste, spinach puree and 2 tbsp of water, blend in a mixer.
- Add salt and mix for a minute till the batter turns frothy
- Grease a flat plate generously with oil. This is necessary to prevent the dhokla from sticking.
- Place the Chana dal mixture on the plate and spread it evenly.
- Steam it in a steamer or a pressure cooker (without the whistle) for 12 to 15 minutes or until the dhokla is cooked.
- Heat the oil and add all the ingredients for the tempering one by one. Cook for a few seconds then pour this tempering over the cooked dhokla.
- Cut the dhokla into pieces and serve it with chutney.