Dal Dhokla is a beloved traditional snack of Gujarat. It is a cherished traditional treat that is loved for its light, fluffy texture and mildly tangy flavour. In contrast to the common gram flour based dhokla, Dal Dhokla is made from lentils and offers a unique taste along with additional nutritional benefits. This hearty steamed recipe is a staple in various households of Gujarati people. Dal Dhokla is often enjoyed as breakfast, tea snack, or even a light meal.
The preparation of Dal Dhokla consists of soaking the lentils for about 8 hours. These soaked lentils are then grinded into a smooth batter and then fermented for an airy texture and a tangy taste. This fermentation process is one of the most important steps involved in the preparation of the perfect dhokla. It is so because it makes the dhokla flavourful, soft, and easy to digest. This batter is then combined with a few easily available ingredients that help the dhokla to maintain a sponge-like consistency.
Steaming the dhokla batter gives it a delicate texture and preserves moisture. One the steaming process is completed, it is tempered with mustard seeds, curry leaves, and green chillies. Some people also add sesame seeds for added flavour and aroma. This traditional tadka is poured over hot dhoklas that allows the spices to infuse into the dish, giving it an authentic taste.
The best thing about the traditional Gujarati Dal Dhokla is that it is not only delicious, but also provides a number of nutritional benefits. It is packed with proteins that comes from lentils and is low in fat. Dal Dhokla is a great choice for everyone who is looking for a tasty, authentic, and nutritious snack. The mild flavour of this Gujarati snack makes it pair well with green chutney or the sweet tamarind chutney.
Dal Dhokla is a timeless recipe that can be enjoyed during festivals, family meetups, or as casual snacks that celebrate the culinary heritage of Gujarat. Its simplicity, healthy ingredients, and calming taste makes it a classic Indian cuisine that is loved all over the country.
Ingredients
- 1 Cup Split Yellow Moong Dal
- 2 Tablespoon Rava (semolina)
- 2 Piece Green Chillies
- 1 Inch Ginger (grated)
- 1 Teaspoon Baking Soda
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Oil
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Sesame Seeds
- 2 Piece Red Chillies (dried)
- 2 Tablespoon Fresh Coriander
- Curry Leaves
- Salt
- Water
Cooking Instructions
Rinse the moong dal in running water propery and soak it for about 6 to 8 hours.
Once the dal is soaked, drain the water and grind it. Add little warm water while grinding for a smooth batter.
Take a bowl, add the batter to it along with semolina, chopped green chillies, grated ginger, lemon juice, and salt. Stir well.
Cover the batter and let it ferment for 6 to 8 hours.
Add little baking soda into the batter for it to become airy and frothy.
Grease the steaming tray and pour the batter into it. Steam it for about 25 minutes.
Heat oil in a small pan and add mustard seeds, sesame seeds, curry leaves, and chillies in it. Let them splutter and pour this tempering over the steamed and hot dhokla.
Cut the steamed dhokla into small squares and garnish with chooped coriander. You can serve it warm or cold along with green chutney or tamarind chutney.
Summary
Traditional Gujarati Dal Dhokla Recipe
Dal Dhokla is a fluffy, savoury, and steamed Gujarati snack that’s made with fermented lentil batter. It’s a healthy and delicious treat that’s ideal for any time of the day.
Source : Canva
Ingredients
- 1 Cup Split Yellow Moong Dal
- 2 Tablespoon Rava (semolina)
- 2 Piece Green Chillies
- 1 Inch Ginger (grated)
- 1 Teaspoon Baking Soda
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Oil
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Sesame Seeds
- 2 Piece Red Chillies (dried)
- 2 Tablespoon Fresh Coriander
- Curry Leaves
- Salt
- Water
Main Procedure
Rinse the moong dal in running water propery and soak it for about 6 to 8 hours.
Once the dal is soaked, drain the water and grind it. Add little warm water while grinding for a smooth batter.
Take a bowl, add the batter to it along with semolina, chopped green chillies, grated ginger, lemon juice, and salt. Stir well.
Cover the batter and let it ferment for 6 to 8 hours.
Add little baking soda into the batter for it to become airy and frothy.
Grease the steaming tray and pour the batter into it. Steam it for about 25 minutes.
Heat oil in a small pan and add mustard seeds, sesame seeds, curry leaves, and chillies in it. Let them splutter and pour this tempering over the steamed and hot dhokla.
Cut the steamed dhokla into small squares and garnish with chooped coriander. You can serve it warm or cold along with green chutney or tamarind chutney.
