Chana Dal Dhokla is a healthy and delicious Gujarati steamed savoury snack. This chana dal dhokla recipe was a variation of the traditional dhokla recipe, which uses, instead of rice and urad dal, yellow split chickpeas. Here, it ended up with a soft and spongy texture with a deep nutty flavour that matches well with tangy green or sweet tamarind chutney. Being rich in proteins, fibre, and iron, chana dal is a highly nutritious preparation for breakfast, snacks, or even light meals. Chana dal is ground and soaked with spices like cumin, ginger, green chillies, and turmeric for a few hours. Fermentation helps give that characteristic fluffiness to the dhokla. Then, it is shredded into small squares after being steamed and topped off with a tempering of mustard seeds, curry leaves, and green chillies—all of which give flavour and aroma to it. This chana dal dhokla recipe can be easily tweaked by including or excluding grated carrots, fresh coriander, or even a sprinkle of asafoetida for extra flavour. It's a low-oil, healthy snack perfect for anybody looking for something lighter yet satisfying. Whether for a quick breakfast, part of a festive spread, or to eat at tea time, Chana dal dhokla is sure to impress with its delightful taste and spongy texture.

• 1 cup chana dal
• 1/4 cup rice
• 1 inch ginger
• 2 chilli
• 1/4 cup curd
• 1/4 tsp turmeric
• Salt
• 2 tbsp oil
• 1 tsp mustard
• 1 tsp cumin
• 1 tsp sesame
• 2 tbsp coriander
• 2 tbsp coconut
• 1 tsp lemon
• 1 tsp sugar
• Curry leaves
• 1 pinch hing

• Chana Dal Dhokla is a savory steamed snack from Gujarat, packed with the nutritional benefits of chana dal and rice, and seasoned with aromatic spices.
• This protein-rich, fluffy dish is perfect for breakfast, a snack, or even a light dinner.
• Start by soaking 1 cup of chana dal and ¼ cup of rice in enough water for 4 hours.
• Soaking softens the dal and rice, making it easier to grind into a smooth batter.
• Once soaked, drain the water and transfer the dal and rice to a blender.
• Add 1-inch piece of ginger and 2 green chilies to the mixture for a mild heat and earthy flavor.
• Grind the mixture into a coarse paste to retain a slight texture, which gives the dhokla its signature bite.
• Transfer the paste to a large mixing bowl and add ¼ cup of curd (yogurt), ¼ teaspoon turmeric powder, 1/2 teaspoon salt, and 1/2 cup of water.
• Mix well to form a smooth batter with a medium consistency.
• Cover the bowl and let the batter ferment for 8 hours or overnight.
• Now, add 1/2 teaspoon of eno (fruit salt) to the batter and gently mix it in until the batter becomes frothy.
• This step helps the dhokla rise beautifully when steamed.
• Grease a pan and pour the batter into it, ensuring an even spread.
• Place the pan in a steamer and steam the batter over medium heat for 25 minutes.
• Once cooked, allow the dhokla to cool completely before removing it from the pan.
• This resting period helps the dhokla hold its shape and texture.
• Next, prepare the tempering by heating 2 tablespoons of oil in a pan.
• Add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, and 1 teaspoon of sesame seeds to the hot oil.
• Let the seeds splutter before adding a pinch of asafoetida (hing), 2 slit green chilies, and a few curry leaves.
• Stir-fry the tempering ingredients for a few seconds until aromatic.
• Add ¼ cup of water, 1 teaspoon sugar, ¼ teaspoon salt, and 1 teaspoon lemon juice to the pan.
• Mix everything well and bring the mixture to a boil.
• Pour the prepared tempering over the steamed dhokla, ensuring it soaks into every piece.
• Garnish with 2 tablespoons of freshly grated coconut and 2 tablespoons of finely chopped coriander leaves.
• Serve the chana dal dhokla at room temperature with green chutney or tamarind chutney. This recipe of Chana Dal Dhokla versatile & delicious.