Monday, December 20, 2021

Barley dhokla | Vagharela Dhokla | જવના વઘારેલા ઢોકળા | Jau ke tadke wale dhokla

For batter (makes 3 medium size plate)
Barley - 1 cup,
Split Bengal gram (chana dal) - 1/3 cup,
Split Matpe/Black gram (urad dal) - 1/3 cup,
Yellow split mung beans - 1/3 cup,
Dry fenugreek seeds - 1 tsp,
Yogurt - 1/2 cup,
Water - 3/4 to 1 cup (for grinding),
Lemon - 1/2 slice (small) (optional).

For steaming process (for 1 medium size plate)
Turmeric powder - 1/2 tsp,
Garlic paste -1 tsp,
Red chili powder - to sprinkle on top,
Green chili(finely chopped) - 1 tsp,
Coriander(finely chopped) - 1 tbsp,
Salt - to taste,
Oil - 1 tsp,
Asafetida - 1/8 tsp,
Sugar - 1/4 tsp,
Eno fruit salt - 3/8 tsp,
Water 1 - 2 tbsp,
Oil -  for greasing the plates.

For tempering (for 1 medium size plate)
Oil -2 - 3 tbsp,
Dry red chilli - 1,
Mustard seeds - 1/2 tsp,
Cumin seeds - 1/4 tsp,
Asafetida - 1/8 tsp,
Sesame seeds - 1 tbsp,
Curry leaves - 5-6,
Salt - to taste,
Coriander leaves - 2  tbsp

Wash & soak barley, split bengal gram (chana dal) and split black gram (urad dal), yellow split mung beans (mung dal) and fenugreek seeds for 6 - 8 hrs.

Drain all the water. Grind mixture with yogurt and water in a mixer jar or food processor. Grind until it gets right consistency. Consistency should not be too thin but little grainy.

Take out in a container and let it ferment covered for 8-9 hrs (over night is preferable). Put half lemon slice in it for better result. After fermentation, remove lemon slice, wash and reuse in steamer. Lemon slice prevents steamer to get dark while steaming.

Put steamer on medium high flame, filled with water (level of water should not touch the plate and amount of water is depending on size of steamer), a stand and a greased plate. Take batter and add all the ingredients listed under for steaming process above (green chilli, garlic paste, salt, turmeric powder, coriander leaves, asafetida, sugar, oil, eno fruit salt and water). Mix well. Pour into heated plate in steamer.

Sprinkle red chili powder on top. Steam covered for 12  to 15minutes or until pricked knife comes clear.  

Repeat above process / steps with remaining batter. Now take out plate and let it cool for couple of minutes. Cut in square or diamond shape. Serve warm dhokla with peanut oil.

For tempering 
In a pan heat peanut oil over medium flame. Add dry red chilli followed with mustard seeds, cumin seeds, asfetida, curry leaves, green chilli, sesame seeds and coriander leaves. Saute for few seconds.

Now add prepared 1 plate dhokla and salt. Mix well. Cook for 3 to 4 minutes over medium flame. Stir in between for even cooking.

Now add red chili powder, sugar and coriander leaves. Mix well. Turn off the flame and remove from the heat. Garnish with some coriander leaves. 

Serve vagharela dhokla with tea and chutney.

Can sprinkle cumin seeds, dry coriander seeds and roughly crushed black peppers on top.
Adjust the amount of ingredients from "For steaming process" as per your like.
Skip lemon in fermentation process, if yogurt is sour enough.
Eno fruit salt can be replaced by cooking soda.
Batter should not be too thin, else dhokla will not become spongy.
Amount of water in grinding process may vary as per quality of barley and lentils.


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