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Channa Dal Dhokla

Soft and fluffy channa dal dhoklas with an aromatic tempering. Topped with coconut.

Channa Dal DhoklaChanna Dal Dhokla


:Kishore D Reddy

Recipe Servings


Recipe Cook Time

:30 Minutes + Time for fermentation (Overnight)

Recipe Rating

Tags: coconut, dal, snacks
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  • 250 gm channa dal (split Bengal gram)

    50 ml yoghurt


    For the tempering:

    20 ml oil

    5 gm mustard seeds

    3 gm red chillies

    2 gm asafoetida

    20 ml water

    5 ml lemon juice


    10 gm green chillies, chopped

    20 gm coriander leaves, chopped

    10 gm ginger, chopped

    10 gm turmeric

    Salt to taste

    3 gm soda bi-carb


    Coconut, grated

    Coriander leave, chopped


For the preparation:

Soak the lentils in water for at least 2 hrs and blend with the yoghurt, to form the consistency of pancake batter. Mix in the sugar and leave in a warm place to ferment overnight.

In another bowl mix in the soda bi-carb with oil and leave in a cool place.

For cooking:

Mix in the remaining ingredients for the batter after it is fermented.

Grease a mould or other suitable vessel and place in a steamer.

Add the soda bicarb to the batter and mix well till light and fluffy. Immediately pour into the prepared vessel.

Cover and steam for 20 minutes.

Remove, cool and cut into cubes.

Heat oil in a pan and add the mustard seeds, when crackling add the rest of the tempering ingredients

Pour over the dhokla cubes.

Garnish by sprinkling grated coconut and coriander leaves.

Key Ingredients: Yogurt, Sugar, Mustard Seeds, Asafoetida, Lemon Juice, Coriander Leaves, Turmeric, Ginger, Baking Soda, Bengal Gram (Split), Coconut, Red Chilli




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