Mixed Dal Methi Palak Dhokla
the soaked lentils
the batter with leafy greens…
Steamed mixed lentil and methi spinach dhokla..
Mixed Dal Methi Palak Dhokla
Dhokla, a traditional steamed Gujrati snack made out of chickpea flour, is now actually a beloved vegetarian snack all over the country. There are many variations that are made using the original recipe, using rice flour, variety of other lentils, semolina; the possibilities are really endless. Dhokla is a healthy, protein rich vegetarian option for people on a diet. I tried this version using five types of lentils and leafy greens for an evening snack.
½ cup split Bengal gram (Chana dal);
½ cup split green gram (Moong dal);
1/3 cup split black gram (Urad Dal);
1/3 cup split pigeon pea (Tuvar dal);
1/3 cup split red lentil (Masoor dal);
a fistful of fenugreek leaves (methi), roughly chopped;
a fistful of spinach leaves (palak), roughly chopped;
4 long green chillies (these are not very spicy),
1-inch piece of ginger, peeled and roughly chopped;
Salt, to taste;
½ tsp Sugar,
½ tsp fruit salt/baking soda.
For the tempering: 1 tbsp Oil, ½ tsp Mustard seeds, ½ tsp Cumin seeds, 1 tsp sesame seeds, 7-8 curry leaves, a pinch of asafetida and a fistful of coriander leaves (finely chopped)
- Wash all the dals (chana, moong, masur, tuvar and urad) thoroughly and soak in water for 7-8 hours. Drain the water in a sieve and transfer the soaked lentils to a grinding jar.
- Add the green chillies and ginger to the grinder jar along with the lentils. Grind the mixture to make a smooth and thick batter. Do not add water at this stage.
- Transfer the batter to a mixing bowl. Add the chopped fenugreek and spinach leaves, salt and sugar and fold in gently. Add the fruit salt/ baking soda and little water to the batter and make a batter of pouring consistency.
- Grease a flat utensil with a few drops of oil and pour the dhokla batter into it.
- Steam the dhokla in a dhokla steamer/dimsum maker/ pressure cooker with the weight removed for 10-12 minutes. (Can steam in microwave on high for 3-4 minutes)
- Remove the utensil from the steamer and allow to cool for 2-3 minutes, then cut out squares of the dhokla using a greased knife.
- For the tempering: Heat a small wok (kadhai) and then heat some oil in it till it reaches a smoking temperature. Add the mustard seeds and cumin seeds into the oil and allow them to crackle. Turn off the heat and add the sesame seeds, asafetida, curry leaves and chopped coriander leaves to the oil.
- Using a spoon, pour the tempering evenly over the dhokla.
- Separate the dhokla squares and serve hot with mint chutney, tamarind chutney or tomato ketchup. I had it just like that, without accompaniments.
-You can subsitute water and fruit salt/baking soda with leftover club soda that you may have and do not intend to use it for making drinks.
-You can avoid using any rising agent altogether (soda/club soda/fruit salt) altogether by allowing the ground batter to further ferment overnight (or another 7-8 hours) and then steaming it.