Ingredients:
- 1 Cup sprouted chana, (Boiled)
- 1/2 tsp Garam masala
- 5 Curry leaves
- 1/4 tsp Crushed cumin seeds
- 5 cloves - Minced garlic
- Juice of 1 lemon
- 2 tbsp Oil
- Salt to taste
- 1/2 Cup fresh coconut, grated
- 8 Green chilies
- 1 Small bunch coriander
Pre – Preparation:
- Soak the chana overnight or for 4-5 hours, steam it for 15 minutes.
- Grind coconut, coriander leaves and green chillies to make a paste.
Final
Procedure:
- In a large frying pan, heat 2 tbsp oil.
- Add crushed cumin seeds, crushed garlic and curry leaves.
- Add prepared paste to it and simmer for 3 – 4 minutes on medium flame.
- Add water to it and bring it to boil.
- Then add boiled chana, garam masala, salt and lemon juice to it and cook it
for about 15 - 20 minutes, stir it occasionally.
- Simmer until chanas turn soft and oil starts separating.
- Once done, switch off the flame and Garnish
Chana Usal with chopped Coriander and onions.
Follow M.M.Mithaiwala
Ingredients:-
- 1 or ½ cup Gram Flour (Besan/Chickpea Flour)
- 1 tablespoon Semolina (rava/sooji)
- 1½ teaspoon Lemon juice
- 1 or ¼ teaspoon Eno Fruit Salt
- 1 teaspoon crushed Green Chilli-Ginger
- ½ cup Water
- 1/4 cup Curd (yogurt)
- 1 teaspoon Oil
- Salt to taste
For Tempering:-
- 2 tablespoons Oil
- 10-15 Curry Leaves
- 1/2 teaspoon Mustard Seeds
- 1/2 teaspoon Cumin Seeds (optional)
- 1 teaspoon Sesame Seeds (til)
- 1 tablespoon Sugar
- 4 Green Chillies, slit lengthwise and cut into halves
- 2 tablespoons chopped Coriander Leaves
- 2 tablespoons grated Fresh Coconut
- 1 pinch Asafoetida (hing)
- 1/2 cup Water
Direction:-
- Take all ingredients to prepare batter. Pour approx. 2-3
cups water in steamer at bottom and heat it over medium flame.
- Grease 2 small plates (4-5 inch diameter) using 1-teaspoon
oil.
- Take gram flour, semolina, lemon juice, green chilli-ginger
paste, curd, salt and add 3/4 cup water in a bowl.
- Mix them properly
into smooth batter. Make sure that there are no lumps.
- Add Eno fruit salt in batter and stir in one direction for
approx 1 minute.
- Now, pour batter immediately into each greased plate and
fill it upto 1/2-inch thickness.
- Place plates in steamer and steam for 10-12 minutes over
medium flame.
- After 10-12 minutes, insert a knife or toothpick into dhokla
and check if it comes out clean. If it does, then it is ready otherwise cook
2-3 minutes more.
- Takeout plates from steamer and let them cool for few
minutes. Cut dhokla into small squares using knife.
- For tempering heat 2
tablespoons oil in a small pan. Add mustard seeds and a pinch of asafoetida.
- When seeds
begin to crackle, add cumin seeds, sesame seeds, curry leaves and green
chillies. Saute them for few seconds.
- Add 1/2 cup water and sugar and bring it to boil; let it
cook for a minute over high flame. Tempering is ready, pour it over dhoklas and
toss gently until each dhokla is coated well with tempering.
- Garnish with chopped coriander leaves and grated coconut and
serve.
Follow M.M.Mithaiwala