Hariyali Chana Dhokla
Servings - 2 - 3
INGREDIENTS
Split bengal gram - 250 grams
Water - 700 milliliters
Green chili - 1 teaspoon
Water - 100 milliliters
Fenugreek leaves - 40 grams
Spinach - 80 grams
Asafoetida - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Curd - 40 grams
Salt - 1 teaspoon
Water - 50 milliliters
Fruit salt - 1 teaspoon
Water - 1 teaspoon
Oil - 2 teaspoons
Mustard seeds - 1 teaspoon
Green chili - 1 teaspoon
Asafoetida - 1/4 teaspoon
PREPARATION
1. In mixing bowl, add 250 grams split bengal gram, 700 milliliters water and soak for 4 - 5 hours.
2. Now, in a blender, add soaked split bengal gram, 1 teaspoon green chili, 100 milliliters water and blend it to a smooth paste.
3. Then, in a another mixing bowl, add blended mixture, 40 grams fenugreek leaves, 80 grams spinach, 1/2 teaspoon asafoetida, 1/2 teaspoon turmeric, 40 grams curd, 1 teaspoon salt, 50 milliliters water and mix it well
to combine.
4. Rest for 1 hour.
5. Then, add 1 teaspoon fruit salt, 1 teaspoon water and mix it well.
6. Grease the steamer dish with oil.
7. Pour the mixture into it.
8. Place it on a steamer. Steam for 10 - 12 minutes or until done.
9. Heat 2 teaspoons oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon green chili, 1/4 teaspoon asafoetida and saute for 2 - 3 minutes.
10. Pour this tempering over the dhokla, and cut it in to square shaped pieces.
11. Serve immediately.
