Vati Dal na Lasaniya Khaman – Garlicious Spongy Dhokla of Crushed Lentils

Vati Dal na Lasaniya Khaman – Garlicious Spongy Dhokla of Crushed Lentils

Prep.5 min., Cooking time 15 min., Qty. 4 Plates

Ingredients:

For Spongy Dhokla:

Skinned and Split Chickpeas (Bengal Gram)  1 cup

Ginger-Chilli Paste                                          1 ts

Soda-bi-Carb                                                   Pinch

Oil                                                                    1 ts

Lemon                                                             ½

Salt

For Tempering:

Oil                                                                    1 tbsp

Mustard Seeds                                                1 ts

Asafoetida Powder                                          Pinch

Curry Leaves

Green Chilli chopped

Garlic Paste                                                    2 tbsp

Curd                                                                3 tbsp

Salt to taste

Fresh Coriander Leaves

Method:

For Spongy Dhokla:

Soak Split Bengal Gram for at least 1 hour then crush and strain. Leave it for 4 to 5 hours.

 

Add Ginger-Chilli Paste, Soda-bi-Carb, Lemon Juice, Salt and Oil. Mix well. Apply oil on a plate and / or small bowls of a steamer. Fill them with the mixture. Steam it for 15-20 minutes. Remove from plate and bowls. Cut them in pieces of size and shape of your choice.

 

For Tempering:

Heat oil in a pan on low medium flame. Add mustard seeds, Asafoetida Powder and Curry Leaves. When popped, add chopped Green Chilli and Garlic Paste. After 30-40 seconds, add Curd and Salt and mix well. Add pieces of Dhokla, mix and turnover dhokla taking care not to crush. Cook for 2-3 minutes only.

 

Garnish with Fresh Coriander Leaves. Also, pieces of fried Green Chilli can be added for garnishing.

 

Serve with home made Garlic Chutney and fried Green Chilli.

 

Enjoy Softy and Spongy Dhokla and feel Gujarati.

3 Comments

  • education

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  • Nita Asvin Koumar

    March 18, 2017 at 11:42 AM Reply

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    • Krishna Kotecha

      March 23, 2017 at 7:21 PM Reply

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