A perfect teatime savory snack. This recipe was shared with me by one of my mom's Gujarati friend. Dhokla or steamed lentil cakes can be made using many different ingredients such as besan, semolina, etc. This version is made from soaked and ground chana dal. The addition of other ingredients adds texture and the aromatic tempering gives the perfect flavor. Pair it with green chutney for a sumptuous and finger licking dish.
This traditional farsaan (Gujarati snack items) can be served for breakfast, high tea or as a starter with the main meal.
1 cup chana dal
1/2 cup moong dal
3-4 green chilies
1 tsp ginger grated
1 t baking soda
1/2 tsp turmeric powder
2 tbsp oil
Salt to taste
Fresh grated coconut
Fresh green or red chilies
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp sugar (optional)
3-4 tbsp lime juice
2 tbsp water
- Soak the two lentils separately overnight.
- Coarsely grind them with green chilies and ginger using as little water as possible.
- Add baking soda, turmeric, salt and oil. Mix the batter well.
- Pour the batter in dhokla mold and steam them for 15 minutes.
- Cool before removing from the mold.
- Cut into small triangles.
- To temper, heat the oil and add mustard seeds. Let these roast for a few seconds. Add sugar, water and lime juice to it.
- Spoon the tempering evenly over the lentil cakes.
- Garnish with coconut, coriander and chilies.
- Serve cold or at room temperature.