Vati Dal Khaman Dhokla Recipe (with Step by Step Photos)
|1 cup Chana Dal (Split Bengal Gram)|
|1 teaspoon Lemon juice|
|2 tablespoons Sour Curd|
|1 tablespoon Green Chilli-Ginger paste|
|1 teaspoon Eno Fruit Salt (or 1/4 teaspoon Sodium Bicarbonate)|
|1/8 teaspoon Turmeric Powder (haldi)|
|1 teaspoon Oil (to grease)|
|1 cup Water|
|1 tablespoon Oil|
|1 pinch Asafoetida (hing)|
|1/2 teaspoon Mustard seeds|
|4-5 Green Chillies, chopped|
|2 tablespoons finely chopped Fresh coriander leaves|
- Wash chana dal and soak it in water for 6 hours.
- Drain water and grind it coarsely. Add 1 cup water and grind again until medium coarse texture.
- Mix crushed chana dal, lemon juice, sour curd and salt in a large bowl. Cover with a plate and keep it in warm place for 5-6 hours to ferment. Add green chilli-ginger paste and mix well.
- Grease steamer plates with oil. Pour 2-3 glasses water in steamer and heat it on medium flame. Mix Eno fruit salt in batter and and stir it for a minute in one direction.
- You will notice batter’s size is increased to double.
- Pour it into greased plates until half of its height and place them the steamer.
- Steam it for 10-15 minutes over medium flame.
- After 10-15 minutes, open the steamer and insert a knife or toothpick in to dhokla and check if it comes out clean. If it does, then dhokla is ready otherwise cook it more for 2-3 minutes.
- Take out thali from steamer and let it cool for few minutes and cut dhokla into small squares.
- Heat 1 tablespoon oil in a small pan. Add mustard seeds and asafoetida. When the seeds begin to crackle, add green chillies and sauté for few seconds. Turn off the flame and pour it over prepared dhoklas.
- Garnish vati dal khaman dhokla with chopped coriander leaves and serve.
- Do not keep batter idle for long time after adding eno salt.
- Steam dhokla on medium-low flame to make them spongy.
Response: Yes, you can use the same tempering.
Response: Hi Darshan, lemon is added to get the sour taste in dhokla.
Response: Thanks Palak for trying the recipe an glad to hear that you liked it.
Response: Hi Shruti, in this recipe, 1 cup chana dal is used and for dal, 1 cup = approx. 200 gms. I didn't get you second question.
Response: I'm so happy to hear you liked this recipe so much.
Response: Hi Biji, I am sorry to hear that your dhokla didn't turn good. The reasons behind they didn't turn good could be many.
1. If batter is too watery then they will remain soggy after cooking.
2. Always steam them over medium flame (not on high or low flame) to cook them perfectly.
3. If the knife comes out clean it means, dhokla are cooked. After removing them from the steamer, keep them open for 15-20 minutes before serving to get rid off excess moisture or sogginess.
4. If the you cook them for longer duration, then the top surface will turn soggy because of extra steaming.
I hope the above instructions helps you when you make it next time.
Response: Hi, you can buy eno fruit salt from medical store or grocery store. If it is not available, you can use 1/4 teaspoon baking soda instead of eno fruit salt in this recipe.
Response: Hi Sana, I am so sorry that your dhoklas ate are not coming out well.... I think that there is something wrong with the batter consistency. Batter should have medium thick consistency like idli batter (adjust the amount of water to get the desired consistency). Did you add the Eno fruit salt? After adding the Eno and mixing batter for a minute, did you pour the batter immediately?
Response: Yes, you can use baking soda (khane ka soda) in place of Eno fruit salt in this recipe. Follow the directions given below to use khane ka soda.
1.Make a mixture of 1/4 teaspoon baking soda, 1 teaspoon oil and 1 teaspoon water in a small bowl.
2.Heat this mixture for 30 seconds and immediately pour it into the batter; mix well and then pour batter into greased thali.
Response: Thanks Rita.
Response: The thali shown in step photo of this recipe is a part of utencil specifically made for making dhokla (known as dhokadiyu or dhokla cooker in Gujarati). However many gas steamer utensils for making idli and other similar items have such plates available in it. I am not sure if you can buy such kind of thali separately anywhere.