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 :
- 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
- 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
- Drain the water and grind soaked lentils+rice, salt, turmeric, ginger, green chillies, yogurt/dahi.
- Add little water at a time no more than 4-5 tablespoons.
- Once it's grind pour it into a bowl.
- Grease two containers(for steaming).
- Add baking soda to the batter and mix it. Pour half of the batter into each container.
- Once the water in the pressure cooker is boiling, place the containers into the cooker. Close the lid, DO NOT PUT THE WHISTLE.
- On high gas setting it takes around 11-12 minutes.
- 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).
- Cut it into small squares.
- 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.
- 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.
- 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.
- Garnish it with some chopped cilantro and serve it with chutney/sauce of your choice.
- Yellow mung : Green mung
- 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 :