Recipe Of Mixed Dal Khaman Dhokla is a savory steamed cake made from a combination of different lentils,also known as dals.It is a delicious and nutritious Indian snack that is a unique and flavorful variation of the traditional dhokla.

Origin Of Dhokla

Dhokla is a popular vegetarian dish originating from the Indian state of Gujarat and is typically made using fermented rice and chickpea flour.It is a popular snack from the Indian state of Gujarat and is often served with green chutney or tamarind chutney.

Preparation Of Mixed Dal Dhokla

However,in mixed dal dhokla,a combination of rice,puffed rice(poha) and different lentils (dals) is used to make the batter.The lentils are soaked,ground and fermented before being steamed to create a soft and spongy texture.The dhokla can be flavored with various spices like mustard seeds,sesame seeds,curry leaves to enhance its taste.It is a healthy and nutritious dish as it is low in fat and high in protein.

Also you can see more dhokla recipes on this blog,links are mentioned below;

• Instant Besan Dhokla
• Rava Dhokla

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Recipe Of Mixed Dal Khaman Dhokla

course : breakfast,snacks

cuisine : gujrati

soak : 5-6 hours

fermentation : 7-8 hours

prep : 10 minutes

cook : 15 minutes

servings : 4-5

author : suchita pradeep satpute

Ingredients :

For Batter

• 1 cup Rice
• ½ cup Chana Dal
• ¼ cup Urad Dal
• ¼ cup Moong Dal
• ½ cup Poha / Flattened Rice
• ½ cup Curd / Dahi
• 1 tbsp Green chilli – Ginger paste
• 1 tsp Sugar
• ½ tsp Baking Soda
• 1 tbsp Cooking Oil
• Salt to taste

For Tempering

• 1 tsp Jeera/Cumin seeds
• 1 tsp Mohri/Mustard seeds
• ¼ tsp Hing/Asatoefida
• 3-4 Slit Green Chillies
• Curry leaves for tempering
• Chopped Coriander for garnishing
• Oil for tempering

Step by step method of preparing Recipe Of Mixed Dal Khaman Dhokla

• Take rice & all lentils in a bowl.

• Wash the rice & lentils (moong dal,chana dal,urad dal) thoroughly.

• Add poha or puffed rice to them while soaking.
• Soak them together in enough water for about 5-6 hours.

• After soaking,drain the water from the lentils and grind them into a smooth paste using a little water as needed.

• Transfer the dal paste to a large mixing bowl and add curd to the grinded paste and mix well.

• Mix everything well to form a smooth batter.
• The batter should have a pouring consistency,similar to pancake batter.

• Keep the batter for overnight or for 7-8 for fermentation.

• After the batter gets fermented,take required amount of batter and add ginger-green chili paste,turmeric powder,salt,and oil to it.

• Grease a dhokla plate or a shallow,flat-bottomed vessel with oil to prevent sticking.
• Now,add baking soda to the batter and mix gently.This will cause the batter to foam up and rise,making the dhokla soft and spongy.

• Immediately pour the batter into the greased plate or vessel,spreading it evenly.

• Steam the dhokla in a steamer or pressure cooker without the pressure for about 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Once the dhokla is cooked,let it cool for a few minutes before cutting it into squares or diamonds.

• For the tempering,heat oil in a small pan.
• Add mustard seeds,cumin seeds or jeera,asafoetida or hing,and curry leaves.
• Allow the mustard seeds to splutter,and then pour the tempering over the cut dhokla pieces.

• Garnish with chopped coriander leaves and grated coconut if desired.
• Your Mixed Dal Khaman Dhokla is now ready to serve !

• It is often served with green chutney or tamarind chutney and makes for a delightful snack or breakfast option.