damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla |

by Tarla Dalal

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damni dhokla is a traditional Gujarati dhokla made with a combination of dals and rice and steamed to perfection. Learn to make healthy dal rice vegetable dhokla.

damni dhokla, a nutritious recipe that combines dals and parboiled rice, which takes you a little time to prepare, but it is totally worth the effort.

damni dhoklas are one of the thickest and heaviest dhoklas you would have tasted. Made with a batter of chana dal, jowar, urad dal, whole bajra and parboiled rice. Soaked for 6 hours and blended in a mixer with some sour curd and again fermented for 4 hours.

What makes the damni dhokla dense is a filling of kala chana, carrots, green peas, green chillies, methia keri, jaggery, chilli powder, asafoetida, haldi, salt, oil. One damni dhokla weighs 60 grams.

For fluffiness and softness we have added fruit salt to the damni dhokla batter just before steaming.

Methia keri sambhaar is a traditional Gujarati pickle masala, which is available in most stores. But if you don’t find it, do not worry – just skip the ingredient and it will taste just the same.

You can make damni dhokla 3 ways. damni dhokla in idli vessel or dhokla thali or traditionally made in a banana leaf cone.

Enjoy damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with step by step photos.

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Damni Dhokla ( Non- Fried Snacks ) recipe - How to make Damni Dhokla ( Non- Fried Snacks )

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Preparation Time: 20 mins Fermenting Time: 6 hours Cooking Time: 20 mins Total Time: 4006 hours 40 minutes 6Makes 6 servings

Ingredients

For Damni Dhokla
1/2 cup chana dal (split bengal gram)
1/2 cup whole jowar (white millet)
1/2 cup urad dal (split black lentils)
1/2 cup whole bajra (black millet)
1/2 cup parboiled rice (ukda chawal)
1/2 cup sour curds (khatta dahi)
1 cup boiled kala chana (brown chick peas)
1/4 cup chopped carrot
1/2 cup boiled green peas
2 tsp chopped green chillies
1 tbsp methia keri
2 tbsp grated jaggery (gur)
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
salt to taste
2 tbsp oil
1 tsp grated ginger (adrak)
1 1/2 tsp fruit salt

Method

For damni dhokla

To make damni dhokla, combine the chana dal, jowar, urad dal, whole bajra and par boiled rice together and wash well. Cover and soak for 5 to 6 hours. Drain.
Put the soaked and drained dal and rice in a mixer.
Add the sour curds and approximately 1 cup of water and blend. Cover and keep aside to ferment for 4 to 6 hours.
Add the kala chana, carrots, green peas, green chillies, methia keri, jaggery, chilli powder, asafoetida, haldi, salt, oil and ginger and mix well.
Just before steaming add the fruit salt and add 1 tablespoon of water over it.
When the bubbles form, mix gently. Keep aside.
Boil the water in an idli/ dhokla maker. Grease the idli moulds with oil.
Pour 2 tablespoons of batter on each idli mould. Steam for 10-12 minutes.
Cool for 2 to 3 minutes and demould with a spoon.
Serve damni dhokla immediately.

Damni Dhokla ( Non- Fried Snacks ) recipe with step by step photos

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what is damni dhokla made of ?

what is damni dhokla made of ? see below image of list of ingredients for damni dhokla.

washing and drying the dals

In a bowl put 1/2 cup chana dal (split bengal gram).
Add 1/2 cup whole jowar (white millet).
Add 1/2 cup urad dal (split black lentils).

Add 1/2 cup whole bajra (black millet).
Add 1/2 cup par-boiled rice (ukda chawal).
Pour enough water to wash the dals and rice. You can see the dirt.
Wash dals and rice in water until clean. You may need to change the water several times.
Cover and soak for 5 to 6 hours.

Dals and rice after soaking.
Drain.
Keep aside.

blending dals and rice

Put the soaked and drained dal and rice in a mixer.
Add 1/2 cup sour curds (khatta dahi).

Add approximately 1 cup of water.
Blend.
See batter texture after blending.
Pour batter into a deep bowl. Note that batter will swell up after fermentation.
Cover and keep aside to ferment for 4 to 6 hours.

batter for damni dhokla

Batter after fermenting.
See the texture of the batter.
Add 1/2 cup boiled kala chana (brown chick peas). The kala chana is always used in damni dhokla.
Add 1/4th cup chopped carrot.
Add 1/2 cup boiled green peas.

Add 2 tsp chopped green chillies.
Add 1 tbsp methia keri or any achar masala.
Add 2 tablespoons grated jaggery (gur).
Add 1/2 tsp chilli powder.
Add 1/4th tsp asafoetida (hing).

Add 1/4th tsp haldi.
Add salt to taste.
Add 2 tbls oil. We suggest coconut oil or olive oil to make the dhokla healthier.
Add 1 tsp grated ginger, adrak.
Mix well with your hands for 2 to 3 minutes ensuring the jaggery is mixed in properly.

Just before steaming, add 1 1/2 tsp fruit salt.
Add 1 tablespoon water over it.
Let the bubble form.
Mix gently.

making damni dhokla

Boil the water in idli/ dhokla maker. Grease the idli moulds with oil.

Pour 2 tablespoons batter on each idli mould.
Top with a pinch of methia keri, optional (koro sambar) or any achar masala.
Put 1 to 2 boiled kala chana (brown chick peas) in the centre (optional ).
Steam for 10-12 minutes.
Cool for 2 to 3 minutes and demould with a spoon.

Flip over and see the texture.
Serve immediately.

making damni dhokla in dhokla thalli

You can make the damni dhokla in a dhokla thali also. Just pour the batter and steam for 10 to 12 minutes.
Top with some methia keri ( koro sambar ).
Steam damni dhokla for 10 to 12 minutes.

Cool and cut into pieces.
Serve healthy dal rice vegetable dhokla immediately.

making damni dhokla in banana leaves

Cut your banana leaves into a cone shape and seal with a toothpick.
Grease the banana leaf with oil and place in a small steel container to hold it upright to steam.
Put one boiled kala chana at the bottom of the cone to seal it.