Toor Dal Dhokla 

Experiments and innovation has been core part of my cooking journey. So today ended up soaking more Toor Dal in the morning to make the dal. I was confused about what to do with the excess soaked dal. So thought of making Toor Dal Dhokla. Yuppy it was success and perfect partner to my evening chai. 


Ingredients: 

  • 1 Cup soaked Toor dal 
  • 1/2 cup besan
  • 1/2 cup dahi
  • salt to taste
  • 1.5 teaspoon of ginger green chilli paste
  • 1 pinch of soda
  • 1 tablespoon of oil
  • 1 tablespoon of hot water 
  • Sesame seeds and red chilli powder for the garnish 

For the tadka

  • 1 tablespoon of oil
  • 1 teaspoon of mustard seeds or rai and 1/2 teaspoon of jeera 
  • Pinch of hing 
  • 7-8 curry leaves 

Method: 

  • Toor dal was soaked for 7-8 hours. 
  • In a bowl mix besan and dahi and cover it with lid and let it ferment for 30 mins 
  • Remove the excess water of dal and coarsely grind the dal with ginger green chilli and salt 
  • Mix the grind dal with besan dahi mix
  • Boil the water in the steamer and grease the bowl with oil in which you will put the dhokla batter 
  • Add pinch of soda to the dhokla batter and on top of it add 1 tablespoon of oil and 1 tablespoon of hot water 
  • Mix once and quickly pour the batter in the bowl, garnish it with Sesame seeds and red chilli powder and put the bowl in the steamer 
  • Steam the dhokla on a medium flame for 10 mins 
  • Quickly remove the bowl from the steamer after closing the gas or else the dhokla will become flat. Cut the dhokla pieces 
  • Now heat the oil add 1 teaspoon of mustard seeds or rai and 1/2 teaspoon of jeera, Pinch of hing, 7-8 curry leaves 
  • Pour the tadka on top of dhokla and serve hot. You can also store it in the fridge and eat next day. 
  • Serve with chutney and chai or coffee  






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