Dhokla

I have heard a lot about foolproof dhokla recipes. I have one such such recipe. It uses baking soda. Then I heard that using Eno, an antacid, gives better results. Since then dhokla with Eno was on my wishlist.

I do not have step by step pictures for this one. I tweaked the recipe a little.

You will need
For the dough
1 cup channa dal
1/2 cup mung/moong dal
3 tbsp. sour yogurt (I used sour cream as I ran out of yogurt)
1 tsp. ginger paste
1 tsp. paprika
1 tsp. turmeric powder
1 tsp. lemon juice
1 tsp. Eno
salt to taste

For the tempering
1 tbsp. olive oil
1 tsp. mustard seeds
1 tsp. white sesame seeds
a pinch turmeric powder
4-5 curry leaves
1 green chili pepper (optional)

For the garnish
2 tsp. sugar dissolved in 3 tbsp. of water
2-3 tbsp. fresh grated coconut (I used frozen)
2-3 tbsp. cilantro, chopped

1 tbsp. olive oil

Soak the channa dal and moong dal separately for about 3 hours. In a blender add the ginger paste and yogurt. Drain the water from both dals and add them to the blender. Grind to a smooth thick paste. Transfer to a mixing bowl and add all the remaining ingredients for the dough except the Eno.

Grease the bottom of a pressure cooker pan. Keep the pressure cooker ready. Stir in the Eno in the dal mixture and transfer the mixture to the cooking pan. Pressure cook for 5 minutes. Let the cooker depressurize. Let the cooked dal rest for 5 minutes.

Pour the sugar solution over the dhokla. You may skip this step but it helps the dhokla retain its moisture. Cut the dhokla into cubes and let them cool completely.

Heat olive oil in a pan and add the ingredients for the tempering. Pour the tempered oil over the dhokla. Transfer the dhokla to a serving dish and garnish with fresh grated coconut an chopped cilantro.

This is my entry for week four, day three of BM #40 for the theme bookmarked recipes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#40.