surf india

Chana Dal Stuffed Paratha

chana dal stuffed paratha

Ingredients

  • - 250 gm: Channa dal
  • - 50 ml: Yoghurt
  • - Sugar

For Tempering

  • - 20 ml: Oil
  • - 5 gm: Mustard seeds
  • - 3 gm: Red chillies
  • - 2 gm: Asafoetida
  • - 5 ml: Lemon juice
  • - 3 gm: Soda bi-carb
  • - 10 gm: Green chillies
  • - 20 gm: Coriander leaves
  • - 10 gm: Ginger
  • - 10 gm: Turmeric

Salt to taste

  • - 10 ml: Oil
  • - 20 ml: Water
  • - For Garnish
  • - Coconut
  • - Coriander leaves

Method

  • - For the preparation, chop coriander leaves, green chillies and ginger. Grate the coconut.
  • - Soak lentils in water for at least 2 hrs and blend with the yoghurt, to form the consistency of pancake batter.
  • - Mix in the sugar and leave in a warm place to ferment overnight. Mix in the soda bi-carb with oil and leave in a cool place.
  • - For cooking, mix in the remaining ingredients for the batter after it is fermented. Grease a mould or other suitable vessel and place in a steamer.
  • - Add the soda bicarb to the batter and mix well till light and fluffy. Immediately pour into the prepared vessel.
  • - Cover and steam for 20 minutes. Remove, cool and cut into cubes.
  • - Heat oil in a pan and add mustard seeds, when crackling add the rest of the tempering ingredients.
  • - Pour over the dhokla cubes.
  • - Garnish by sprinkling grated coconut and coriander leaves.