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Cook Time 20 minutes
soaking Time 4 hours
Ingredients Method Notes

Ingredients
  

  • 1 cup mung dal/chilke wali moong dal/mung lentils
  • 2 teaspoons ginger minced
  • 2 teaspoons green chilies minced
  • 1/2 teaspoon hing
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon besan/chickpea flour to bind
  • 1/4 cup coriander chopped
  • salt to taste
  • 1 teaspoon oil optional

Method
 

  1. In a coffee grinder or chutney jar of Indian style mixer grinder, pulse the mung dal a couple of times.
  2. Do not over grind, we need to grind the dal to small bits
  3. Now wash and soak the dal for at least 4 hours, I soaked overnight.
  4. After the dal has soaked, prepare the batter or the mix for Tipela Dhokla.
  5. In an adequately sized mixing bowl, take the soaked dal and mix in all the ingredients. Add oil if you wish to.
  6. Let the batter rest while you prepare the steamer.
  7. Wet the cheese cloth.
  8. Tie the cheese cloth over the saucepan that has a lid to fit.
  9. Fill the sauce pan with at least 3-4 glasses of water.
  10. Take care that the water does not touch the cloth. Hence take a large saucepan.
  11. Allow the water to come to a boil.
  12. Once the water comes to a boil, pat the mix over wet fingers like shown in the trailing video, shape it like a small patty and spread the dhokla over the cloth.
  13. Bring the overhang cloth (if you have it) over the dhokla and spread the second layer of Dhokla over it around the first layer (if you want to) or steam them for approximately 15 minutes, the way you see in the video.
  14. To check the doneness of the dhokla, insert a knife, if it comes out clean the Dhokla are done.
  15. Serve hot with ghee and bura sugar or chutneys of your choice.

Notes

You will also need a cheese cloth or a soft piece of cotton cloth from old sari or dhoti. A large colander/saucepan/patili with large mouth. These Dhokla become hard once they cool, hence should be eaten warm.