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We hope you got insight from reading it, now let’s go back to damini dhokla recipe. You can have damini dhokla using 23 ingredients and 11 steps. Here is how you do that.
The ingredients needed to make Damini Dhokla:
- Provide 3/4 cup parboiled rice/umda chawal
- Get 1/4 cup tuvar dal
- Use 1/4 cup chana dal
- You need 1/4 cup masoor dal
- Prepare 1/4 cup urad dal
- Get 1/4 cup yellow moong dal
- Prepare 1/4 cup bajri/pearl millet
- Get Other ingredients:-
- Prepare 1 cup sour curd/yogurt
- Provide 1 tbsp methiya masala
- Use 1/4 tsp turmeric powder
- You need 3 tsp ginger chilli paste
- Get 1/4 cup grated jaggery/gud
- You need to taste Salt
- Take 1/4 tsp soda bi carb
- Get 1/2 cup boiled kala chana
- Take 12-16 banaya leaves/banana leaves
- Use 1 tbsp finely chopped coriander leaves
- You need To temper:-
- Provide 1 tbsp oil
- Prepare 1 tsp mustard seeds
- Get 1 tsp sesame seeds
- Take 1 pinch hing
Instructions to make Damini Dhokla:
- Firstly prepare the flour mix. Combine all the dals together and blend in a mixer to a coarse powder.
- In a large bowl add the flour mixer, oil, curd 1/2 cup water approximately and mix well to make a thick batter. Cover and keep aside to ferment for 4 to 6 hours.
- Now add the spices to the fermented mix. Add the methiya masala, Haldi powder, jaggery, salt, ginger-green chilli paste and mix vigorously.
- Add the boiled chana. Let the batter rest for 15-20 minutes.
- Roll each leaf to make a small cone and secure the edges using a toothpick. The dark green side will be inside of the cone.
- Just before steaming add the soda bicarb, add 2 tsp of water over it. When the bubbles form, mix gently.
- Prepare and put the steamer to heat up. Place a few boiled chana in each cone and fill the leaf cones till 3/4th full.
- Place them carefully on the dish of the steamer. Steam for 10-12 minutes.
- Prepare the tempering by heating oil adding mustard seeds, sesame seeds, hing and turn off the flame as the seeds splutter.
- Transfer the damini dhokla on a platter while they are still in the leaf cups spread the tempering.
- Sprinkle little methiya masala on top. Serve hot with chutney.
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