Wednesday, September 25, 2013

Channa dal Dokla Sabji



For Dokla:
soaked channa dal - 1 cup
saunf - 1/2 tsp
ginger garlic paste - 1 tsp
salt to taste

For Sabji:
onion - 2 (finely chopped)
tomato - 2 (finely chopped)
ginger garlic paste - 1 tsp
salt to taste
bay leaf  - 1 
cinnamon - 1 "
oil - 2 tbsp
kasthuri methi powder - 1/2 tsp
turmeric powder - 1/4 tsp
garam masala - 1/4 tsp
red chilli powder - 1 tsp

To fry:
oil to deep fry

- grind the ingredients "for dokla" to a fine paste.
- steam cook and allow that to cool.
- then cut them into 1" squares.
- heat oil in a pan and deep fry the dokla till they are crisp
- leave them aside.

- in a pan add oil
- add cinnamon and bay leaf
- add the onion and fry till transparent
- add the turmeric powder
- add salt to taste
- add tomatoes and ginger garlic paste
- fry well
- add the red chili powder, garam masala powder and kasthuri methi powder
- mix well and allow that to cook in slow flame till mushy 
- add the deep fried doklas and give it a good stir
- serve,


R said...

looks yummy, very different recipe...

Smitha Kalluraya said...

different version of dhokla..
do visit my blog...