I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.
Why Eat Multi Pulses Dhokla?
This is my own recipe. I combined a few varieties of pulses to make this steam-cooked dhokla, and it came out very well. Dhokla is a heavy, aromatic, and flavorful dish. Eating 3–4 pieces will satiate your hunger. Each bite gives you the satisfaction knowing you're starting the day with a nutritious breakfast. Pulses are loaded with minerals, protein, fiber, vitamins, and iron. When steamed, they give out a natural and appetizing aroma. These dhokla are less spicy than some, so I recommend serving them with a spicy sauce or chutney.
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- 1 big bowl of soaked pulses, 1 cup horse gram, 1 cup green gram,1/2 cup chickpeas, and a fistful of 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
- Wash and soak the green gram, chickpea, soy bean, and horse gram in fresh water for 8 hours. Strain them, then grind them with ginger and green chilies, adding enough water to get a thick batter. Add the chickpea flour (gram flour) and salt and mix well. Keep covered for 3 hours.
- Grease a container for making the dhokla.
- Gently mix the batter. Add some sugar, yogurt or thick curd, oil, and lemon juice. Mix them with the batter.
- Get your steamer or cooker ready.
- Add fruit salt or baking soda to the batter and give it a quick stir. Pour it into the greased container and place it inside the steamer or cooker. Place an inverted steel glass on the hole to prevent steam from escaping easily.
- Steam cook for 15 minutes, then take out the dhokla container.
- Now, you have to make the tempering. Heat some oil in a small hand pan. Add the mustard seeds, sesame seeds, hing powder, turmeric powder, and curry leaves. Let the mustard sizzle. Pour in some water and add the chopped green chilies and some sugar. Boil for 30 seconds.
- Pour it evenly over the dhokla. It will absorb the water in no time. Slice it into the desired shapes, but don't detach the pieces. 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!