Dhokla curry is a delicious dish from Gujarat and its neighbouring states. It is served with rice or chapatti. Dhokla is made with channa dal/chick peas. Besan/ chick pea flour can also be used. It is easy to make and full of nutrition.
You need:
For the Dhokla:
100 gm channa dal
Handful of curry leaves
2 tsp ginger juice
2 green chilli chopped
½ tsp salt
2 Tbsp refined oil
½ tsp jeera/Cumin seeds
Method:
- Wash and soak channa dal for about 4 hours.
- Drain and grind the dal in the grinder with curry leaves, chopped chilli, salt and ginger juice to a fine paste with as little waster as possible.
3. Heat the oil in a heavy pan.
4. Add the jeera and fry for few seconds. Add the channa paste. Lower the heat and cook until the moisture evaporates.
4. Oil a pan and spread the channa mixture while still hot into it and level it to 3 cm thickness. Let it cool. Cut into 3 cm squares.
For the curry:
¼ cup peanut milk* (given at the end of the recipe)
2 Tbsp onion finely chopped
1 Tbsp tomato ketchup
½ tsp turmeric powder
1 tsp green chilli finely chopped
2 Tbsp refined oil
Dhokla cubes
Salt to taste
5. Heat a pan and add the oil.
6. Fry the dhokla pieces, few at a time, till slightly brown and keep them aside.
7. To the oil left, add the chopped onion. Saute for few seconds. 8. Add the chopped chilli and fry.
9. Add the ketchup. Stir and fry until blends well the onion .
10. Add ½ tsp turmeric powder and fry for few more seconds.
11. Add the peanut milk into the fried spices and stir well. Add ½ cup of water and bring the mixture to boil.
12. Add the dhokla pieces and allow to simmer till curry is done. Add little water if necessary. You may pep up the curry with ½ tsp of garam masala.(optional). Garnish and serve hot.
*Peanut milk:
- Wash and soak 30 gm of peanuts with the skin in 1 cup of water for about 10 minutes.
- Cook peanut with the water in a pressure cooker for 1 minute. Switch off the heat and allow the cooker to cool.
- Grind finely the peanuts with the water.
Happy Cooking !
Dal On The Table 