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Damni Dhokla

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Cook Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • For the Damni Dhokla Flour Mix
  • 1 + 1/4 cup small grained rice/parboiled rice
  • 1/2 cup bajri/pearl millet
  • 1/2 cup tuvar dal
  • 1/2 cup yellow moong dal
  • 1/2 cup chana dal
  • 1/4 cup urad dal
  • Rest of the ingredients
  • 1/4 cup desi chana/black chickpeas
  • 1 cup yogurt
  • 2 tablespoons oil
  • 1 tablespoon methiya masala
  • 1/4 teaspoon turmeric powder
  • 3 teaspoon ginger+chili paste or to your preference
  • 1/4 cup jaggery
  • 1/4 teaspoon soda-bi-carb
  • salt to taste
  • To temper
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • a pinch of asafetida
  • finely chopped coriander leaves and shredded fresh coconut to garnish
  • leaves of Banayan or Badam tree to steam the Dhokla wooden toothpicks to stitch the cones/cups

Method
 

  1. Prepare the flour mix by coarsely grinding/milling the rice, pearl millet and all the dals.
  2. I have used a little over half of this mix to prepare the dhokla that served 4 to 5 members of our family.
  3. In a large bowl add the flour mix, oil, yogurt, soda-bi-carb and mx well. The mixture will rest overnight to ferment.
  4. Wash and soak the desi chana overnight.
  5. After the chana have soaked pressure cook them in lightly salted water till done. Drain and keep aside
  6. Wash and wipe dry the leaves.
  7. Next day proceed to add the spices to the fermented mix.
  8. Add the methiya masala, turmeric powder, jaggery, salt, ginger- chili paste and mix vigorously.
  9. Add the chana. Let the batter rest for 15-20 minutes.
  10. Prepare the cups or cones of the cleaned leaves. The dark green side will be inside of the cone.
  11. Prepare and put the steamer to heat up.
  12. Take a little batter in a bowl, add a pinch of soda-bi-carb, mix well and fill the leaf cones till 3/4th full.
  13. Place them carefully on the perforated dish of the steamer.
  14. Steam for 10-12 minutes.
  15. Repeat unlit the mixture is used.
  16. Alternatively, you can let the mix stay in refrigerator and steam dhokla when needed. Bring the batter to room temperature and add pinch of soda-bi-carb before you pour them in cups.
  17. While the dhokla are steaming, prepare the tempering by heating oil, adding mustard seeds, sesame seeds, hing and turn off the flame as the seeds splutter.
  18. Transfer the Damni Dhokla on a platter while they are still in the leaf cups, spread the tempering, chopped coriander and coconut and sprinkle little methiya masala on top.
  19. Serve hot.