Healthy Snacks: How to Make Multi Pulses Dhokla
Why Eat Multi Pulses Dhokla?
This is my own recipe. Looking at the nutritional benefits of the pulses, I combined a few varieties of pulses and made this steam-cooked dhokla. It came out very well. It was aromatic and flavorful. Dhokla is a heavy dish. Eating 3-4 pieces of them satiates your hunger. Each bite gives you the satisfaction of eating a very healthy and nutritious food.
Pulses are loaded with minerals, protein, fiber, vitamins, iron, etc. When steamed they give out natural appetizing aroma. These dhokla are less spicy. Hence, serve them with a spicy sauce or chutney.
An Overview of Making Multi Pulses Dhokla:
To start with, soak horse gram, chickpeas, a fistful of soy bean, and green gram in water for about 8 hours. Strain them. Grind adding water, some ginger, and green chilies to get a thick and smooth batter. Add some chickpea flour and salt. Mix well with your hand. Rest it covered for 3 hours.
Add some oil, sugar, lemon juice, and yogurt to the batter. Mix well. Grease a container for making dhokla. Keep ready the steamer or cooker. Add fruit salt or baking soda to the batter. Mix quickly and pour the batter into the greased vessel. Place it inside the steamer or cooker. Cover the lid. Don't place cooker weight. Steam cook for 15 minutes over high fire. Place an inverted steel glass to partially block the steam escaping from the cooker. This makes the cooking faster. Turn off the fire once it is done.
Take out the dhokla container. Heat some oil in a small hand pan. Add mustard seeds, sesame seeds, curry leaves, and hing powder. Let mustard crackle. Add 1/4 cup water, chopped green chilies, a little sugar, and turmeric. Let the mix boil for 30 seconds. Pour this evenly on dhokla. Leave for 10 minutes. Dhokla absorbs the moisture and becomes soft. Cut it into desired shapes. Spread a mixture of grated coconut and coriander leaves on the top. While serving, take out the pieces along with the topping. Serve them with a spicy or sweet sauce/chutney. Enjoy eating!
Ingredients for Making Multi Pulses Dhokla
- 1 Big bowl soaked pulses, 1 cup horse gram, 1 cup green gram,1/2 cup chickpeas, a fistful soybean
- 1/2 inch ginger
- 2 green chilies
- 2-3 tbsp yogurt or thick curd
- 1 tsp lemon juice
- 2 tsp oil, for the batter and for greasing dhokla container
- 1/2 tsp sugar
- salt to taste
- 1 tsp mustard seeds, for the tempering
- 1 tsp sesame seeds, for the tempering
- 10 curry leaves, for the tempering
- 2 tsp oil, for the tempering
- 1/4 tsp hing powder, for the tempering
- 1 tsp chopped green chilies, for the tempering
- 1/2 tsp sugar, for the tempering
- 1/4 tsp turmeric powder, for the tempering
- 2 tsp grated coconut, for garnishing
- 2 tsp chopped coriander leaves, for garnishing
- 2 tbsp chickpea flour, for the batter
- 1/2 tsp fruit salt or baking soda, for the batter
Step-By-Step Guidelines and Images for Making Multi Pulses Dhokla
- Wash and soak green gram, chickpea, soy bean, and horse gram in fresh water for 8 hours. Strain them. Grind with ginger and green chilies, adding enough water to get a thick batter. Add chickpea flour (gram flour) and salt. Mix well. Keep covered for 3 hours.
- Grease a container for making dhokla.
- Gently mix the batter. Add some sugar, yogurt or thick curd, oil, and lemon juice. Mix them with the batter.
- Keep ready the steamer or cooker for making dhokla.
- Add fruit salt or baking soda to the batter. Give a quick stir. Pour it into the greased container. Place inside the steamer or cooker. Do not keep cooker weight. Instead, place an inverted steel glass on the hole to prevent steam from escaping easily.
- Steam cook for 15 minutes. Turn off the fire. Take out the dhokla container.
- Now, you have to make tempering. Heat some oil in a small hand pan. Add mustard seeds, sesame seeds, hing powder, turmeric powder, and curry leaves. Let mustard sizzle. Pour some water. Add chopped green chilies and some sugar. Boil for 30 seconds.
- Pour it evenly over the dhokla. It absorbs water in no time. Cut it in desired shape. don't detach them. Top it with chopped coriander leaves and grated coconut.
- Serve 2 pieces on a plate along with a spicy chutney/sauce and a sweet chutney/sauce. Enjoy the taste!
Some Noteworthy Tips:
1. Use 6-7" diameter dhokla container. If you use wide container, dhokla may not come out fluffy.
2. Choose to make this dhokla mainly for loaded health benefits; not for awesome taste. They are just pleasant to eat.
3. Over-cooking the batter may result in hard dhokla. Keep a watch on time while cooking dhokla.