Chana Dal Stuffed Paratha
Ingredients
- - 250 gm: Channa dal
- - 50 ml: Yoghurt
- - Sugar
For Tempering
- - 20 ml: Oil
- - 5 gm: Mustard seeds
- - 3 gm: Red chillies
- - 2 gm: Asafoetida
- - 5 ml: Lemon juice
- - 3 gm: Soda bi-carb
- - 10 gm: Green chillies
- - 20 gm: Coriander leaves
- - 10 gm: Ginger
- - 10 gm: Turmeric
Salt to taste
- - 10 ml: Oil
- - 20 ml: Water
- - For Garnish
- - Coconut
- - Coriander leaves
Method
- - For the preparation, chop coriander leaves, green chillies and ginger. Grate the coconut.
- - Soak lentils in water for at least 2 hrs and blend with the yoghurt, to form the consistency of pancake batter.
- - Mix in the sugar and leave in a warm place to ferment overnight. Mix in the soda bi-carb with oil and leave in a cool place.
- - For cooking, mix in the remaining ingredients for the batter after it is fermented. Grease a mould or other suitable vessel and place in a steamer.
- - Add the soda bicarb to the batter and mix well till light and fluffy. Immediately pour into the prepared vessel.
- - Cover and steam for 20 minutes. Remove, cool and cut into cubes.
- - Heat oil in a pan and add mustard seeds, when crackling add the rest of the tempering ingredients.
- - Pour over the dhokla cubes.
- - Garnish by sprinkling grated coconut and coriander leaves.