Chana Dal/Split Chickpeas/Split Bengal gram - 1 cup
Idli Rava - 1/4 cup (optional)
Yogurt/Curds - about 1 cup
Green Chillies - 8
Grated Ginger - 1 tsp
Turmeric/Haldi - 1/4 tsp
Mustard Seeds - 1/2 tsp
Asafoetida/Hing - 1/4 tsp
Oil - 2 tsp
How to cook Chana Dal Dhokla:
1. Soak chana dal for about 3 - 4 hours in water. Wash soaked dal well.
2. Grind 6 green chillies, ginger, washed dal and curds to a smooth paste. Dhokla batter is quite thick, similar to idli batter or cake batter.
3. Add salt, turmeric, idli rava and mix. Let the batter ferment for about 12 hours. Batter will rise almost to double after fermentation.
4. You can add about 1/4 tsp of baking soda as well to make it more fluffy. Instead of idli rava, you can use medium grain rice. Soak rice separately for about 4 hours and grind it slightly coarse like semolina/rava.
5. Steam this batter for 12 - 15 minutes. I used a pressure cooker. Grease the vessel with little oil and fill the batter till 3/4th of the vessel.
6. Remove the lid of the cooker and let it cool for about 5 minutes. Cut the dhokla into medium sized pieces.
7. Heat about 2 tsp oil in a pan and add mustard seeds, asafoetida and 2 whole green chillies. Turn off the heat when the mustard seeds pop. Add 2 tbsp water and bring it to a boil. Pour this hot tempering/tadka over the dhokla pieces.
8. Garnish with chopped cilantro and/or grated coconut and serve with coriander coconut chutney.