Doklas are a dish popular with all ages, whether as breakfast or a snack with evening tea. Although doklas are traditionally made from gram flour (besan), many people experience digestive issues such as heartburn or heaviness after consuming besan.
A Healthy Alternative Using Lentils
Chana Dokla made from moong dal is an ideal healthy and tasty substitute. This dokla, rich in protein, turns out not only fluffy and porous but also very easy to digest. If you want to try something new, delicious, and nutritious for breakfast, this simple recipe is worth checking out.
Required Ingredients
The following components are needed for preparation: 1 cup of split moong dal, 2 green chilies, a 1-inch piece of ginger, 2-3 tablespoons of yogurt, a quarter teaspoon of turmeric, a pinch of asafoetida, 1 tablespoon of lemon juice, 1 teaspoon of Eno Fruit Salt or baking powder, 2 tablespoons of oil, and salt to taste.
Tempura Ingredients
For the tempura, you will need: 1 tablespoon of oil, 1 teaspoon of mustard seeds, 1 teaspoon of white sesame seeds (optional), 3-4 green chilies cut lengthwise, 8-10 curry leaves, half a cup of water, and 1 teaspoon of sugar. Garnishes include finely chopped green onion and grated fresh coconut.
Step-by-Step Cooking Process
First, soak the moong dal in water for 3-4 hours, then drain the water. After that, blend the moong dal along with the green chili, ginger, yogurt, and 2-3 tablespoons of water in a blender until an absolutely smooth paste is obtained.
Dough Preparation and Steaming
Transfer the resulting paste to a large bowl and mix it with turmeric, asafoetida, lemon juice, 2 tablespoons of oil, and salt. Whisk this mixture thoroughly in one direction for 2-3 minutes. Simultaneously, heat 2 cups of water in a steamer or a deep pot. Lightly grease the dokla mold with a little oil. Then, add 1 teaspoon of Eno and 1 tablespoon of water to the batter, mixing gently to make the batter fluffy. Immediately pour the batter into the greased mold and place it in the steamer over medium or high heat for 12-15 minutes. Check for doneness with a toothpick—if it comes out clean, the dokla is ready and should be cooled.
Cooking and Serving
In a small pan, heat 1 tablespoon of oil and fry the mustard seeds, curry leaves, white sesame seeds, and green chilies. Then, add half a cup of water and 1 teaspoon of sugar, bringing it to a boil. Cut the cooled dokla into squares. Pour the hot tempura sauce evenly over the doklas to make them juicy and fluffy. Serve garnished with green onion and coconut, along with chutney.