Rajasthani dhokla #desidaal

Rajasthani dhokla with udad daal tadka

Course- main course

State- Rajasthani

Serving -5 to 6

Preparation time -10 minutes

Cooking time -10 minutes

Total time -20 to 25 minutes

Chef -nitisha " mini ka Menu".

Ingredients:-

4 cup makki ka atta
2 hand full of garlic leaves ( lahsun ki Patti)
3-4 green chillies
1 onion medium size
1 handful of coriander leaves
1 -2 inches of papad khar
Salt according to taste
1 bowl of peas
luke warm water
Idli maker

For udad daal recipe

Mini ka menu "udad daal tadka"

method :-

For green paste

Take 2 hand full of garlic leaves, green chillies and 1 onion. Grind into paste and keep a side.

Chop coriander leaves and keep aside.
Take luke warm water and add papad khar of 1 inch. Mix well and keep aside.

2. For dhokla

Take 4 cup of makki ka atta in a bowl or in a large thali ( parat).
Add papad khar water , mix with light hand.
Now add grinded green paste, chopped coriander leaves and a cup of pea.
Mix well and add salt to taste.
Add half cup of luke warm water at a time.
Dough should be tight not lose as wheat dough.
Knead the dough properly.
Let it rest for 5 mins
Till then take a idli maker or pressure cooker fill with 1or 2 cup of water according to the size.
Place a stand to keep a flat plate above the water.
Now take small portion of dough and make a ball. To cook evenly make small hole in each ball.
When all the dhokla balls are done, place them on the plate.
Lid the cooker.
For 5 mins keep the flame high let the water boil
then on medium flame cook dhoklas for 15 -20 mins.
Check after 20 mins.
Your hot masala dhokla are ready.
Serve hot with udad dal (udad daal tadka recipe) with sesame oil (tilli ka tel).

Watch YouTube video click the link below

Note:-

Don't add much papad kar.
Do taste the dough masala before adding salt.
Dough should be tight don't knead soft.
If possible use idli maker for cooking (steaming) process.
Serve hot with tilli ka tel and daal.

Milan Tomic

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