Wednesday, January 20, 2010

Spicy Multi-Legume Cakes...... A Healthy Snack


I guess that's the perfect English name for dal(lentils/legumes) dhokla, a very popular gujrati snack, usually made using besan(chickpea flour). They are quite healthy full of protein, first of all the credit goes to the ingredients and secondly the method of cooking is steaming and most important of all they are tasty. All of you who make dhoklas must be thinking what's with the name "Multi-legume"......yes, in my house the dhoklas made with 4 lentils are very hit. In fact I never make the ones with besan(chickpea flour), but these ones at least once a week that too double batch, my daughter never gets bored eating this anytime of the day with the side of cilantro chutney.

I'm writing the exact amount of dals(lentil) I use, but the idea is to get one cup of lentils + rice together. The ratio is 1 portion each dal and 1and1/2 portion rice. Even if you use little bit extra of one lentil  and little less of other, really doesn't matter but try to use approximately same size portions, as they give right texture & softness. I use the containers which come with  5 litre Indian pressure cooker to steam dhoklas and these measurements make the perfect portion batter for 2 of those containers which I can steam together in one time.


What u need :
  • 3 Tblsp. each dal : chana dal, yellow moong , urad dal, masoor dhuli *(check note for english names)
  • around 5 Tblsp. brown rice (or sona masoori can be used)
  • around 3-4 Tblsp. yogurt/buttermilk/home made dahi
  • ginger 1 Tblsp. roughly chopped
  • 3-4 green chillies
  • 1 tsp.salt
  • pinch of turmeric(haldi)
  • baking soda 3/4 of tsp.
  • handful of fresh cilantro chopped up for garnish
For tadka you need :
  • little cooking oil
  • 2 tsp. mustard seeds
  • few curry leaves (curry patta)
  • 5-6 green chillies cut length wise
  • little salt around 1/2 tsp. (dhoklas already have some salt)
  • 2 tsp. paprika
  • 2 tsp. coriander(dhania) powder
  • 1/2 tsp. turmeric(haldi)
  • 1 tsp. cumin(jeera) powder
What to do :
  1. Soak the lentils and rice together overnight or at least 6 hrs. or so.
  2. Drain the water and grind soaked lentils+rice, salt, turmeric, ginger, green chillies, yogurt/dahi.
  3. Add little water at a time no more than 4-5 tablespoons.
  4. Once it's grind pour it into a bowl.
  5. Put the pressure cooker onto the gas add around 2 cups of water in it.
  6. Grease two containers(for steaming).
  7. Add baking soda to the batter and mix it. Pour half of the batter into each container.
  8. Once the water in the pressure cooker is boiling, place the containers into the cooker. Close the lid, DO NOT PUT THE WHISTLE.
  9. On high gas setting it takes around 11-12 minutes.
  10. Once done, take it out let it cool a bit for 5 minutes or so. Just run a knife around the edges to make it little loose and invert it onto the cutting board(just like you would do with the cake).
  11. Cut it into small squares.
For Tadka :

  1. Heat oil in a BIG non-stick pan (I like to use iron karahi/wok). Alternatively do this part in two batches and divide all the spices into half for each batch.
  2. Add green chillies cook them for 30-40 seconds, add mustard seeds and curry leaves.When mustard seeds start to splutter add all the rest of the ingredients from tadka list and saute them for few seconds.
  3. Add dhokla pieces. Gently mix them so that each piece get coating of spices.  Turn off the gas. If you are using iron karahi it will make little crust kind on the sides of dhokla pieces which is really very tasty.
  4. Garnish it with some chopped cilantro and serve it with chutney/sauce of  your choice.
*Note : English names of the lentils used in this recipe are as follows :
  1. Chana dal       : Bengal gram
  2. Yellow mung  : Green mung
  3. Urad dal        : Black gram (skinned)
  4. Masoor dhuli : Red lentils
If  time and weather permits batter can be fermented overnight  and in that case no need to use baking soda.
    You can also make these lentil cakes in advance and season them(tadka) when you are ready to eat or keep them ready in the fridge just warm them up whenever you get the craving for it. It's also a healthy option for morning breakfast on the weekdays or after school snack. This healthy protein pack vegan dhoklas are off to :
    1)  EC for MLLA - 19th event started by Susan of the well seasoned cook.


    25 comments:

    Rachana Kothari said...

    delicious dhokla's looks great and are a perfect healthy snack with a cup of chai:)

    Pari said...

    Hi Liked the multi legume version. Healthy and protein packed Dhokla.

    AshKuku said...

    Perfect for kids & adults too.... Awesomely prepared...

    Ash...
    (http://asha-oceanichope.blogspot.com/)

    Red Chillies said...

    very nice recipe with attention to detail, recording all the steps thoroughly, spice. You know, I love dhokla made from lentils more than the one made using besan flour. I will keep this in mind.

    KALVA said...

    wow very nice bf!! im kids would love this

    tasteofbeirut said...

    You know my mouth was watering as I was reading your description! they sounded like a type of falafel, but healthier since it is steamed not fried. I would love to try making them one day, they are just fabulous!

    PJ said...

    oh wow, the dhokla looks so delicious!

    Priya Narasimhan said...

    dhokla is my fav too.yet to try this version..healthy tasty recipe.

    Sushma Mallya said...

    Looks really delicious,loved the way of doing this one...Nice one..

    SriLekha said...

    looks so yummy!

    sowmya.s said...

    very nice recipe..

    Jyoti said...

    Dhokla are my fav. But i normally use Gits Pack. I am really afraid to try out the whole process on my own. But I think, its tme I give it a try..

    Thanks for visiting my blog and leaving a comment on my deserted first post! Well i make dahivada with only urid dal. This gujia vada is named so because it is stuffed with cashew and raisans.

    Keep visiting my blog.

    Cheers

    Jyoti

    www.theveggiehut.blogspot.com

    Spice said...

    Thanks everyone.....
    @tasteofbeirut....I too love falafels & all things fried, but for routine day snacks I find these as a better option specailly if U make it spicy, do give it a try sometime....

    @Priya, try this version I'm sure u'll like it.

    @Jyoti, thanks for answering my question, do try the dhoklas, they r easy but only need to plan ahead....

    SE said...

    this is fully power packed, protein packed dish..not just kids..guess everyone will enjoy it. !!! awesome !

    Sarah Naveen said...

    Oh wow!!! Such a healthy snack...Great recipe....Wanna try this soon....

    Jagruti said...

    Hi
    Thank you very much for visiting my blog..hope you liked it..you have a very nice space here..Spicy Multi-Legume dhokla looks very swadist and colourful, goes very well with green chutney..i am a dhokla lover..

    cheers and cu again..

    A 2 Z Vegetarian Cuisine said...

    They look delicious, adding masoor dal is a very nice idea.

    Gulmohar said...

    Love dhokla..and this is a healthy and different version :-)Will try next time..Thanks !

    Velva said...

    This looks quite tasty. Kids would enjoy this too. Thanks for sharing,

    nisha said...

    First time here. You have an awesome yummy blog.

    Preety said...

    this indeed is an healthy snack..i lived in gujrat almost for 20 years so i am already a big fan

    Spice said...

    Thanks everyone for stopping by...
    @sarah & gulmohar, do try it out & let me know how they came out...

    Malar Gandhi said...

    I really like this snack, yeah the best part is steam cooking:) We call this in different name tho'...Dhokle sounds like a cute name.:)

    EC said...

    looks very tempting..thanks for participating

    Srivalli said...

    Thank you for the lovely entry