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Harabhara Chola Dal Dhokla

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This is made of white cowpea, spinach, fenugreek leaves, flavoured with curd and tempering added from above.

Main Ingredient(s): Spinach(palak), Fresh Fenugreek Leaves, White Cowpeas


  • 1 Cup White Cowpeas
  • 0.5 Cup Fresh Fenugreek Leaves (Chopped)
  • 0.25 Teaspoon Asafoetida Powder
  • 0.5 Cup Spinach(palak) (Shredded)
  • 1 Tablespoon Green Chili (Roughly Chopped)
  • 2 Tablespoon Hung Curd
  • 0.25 Teaspoon Turmeric (Haldi) Powder
  • 1 Teaspoon Salt
  • 2 Teaspoon Oil
  • 0.5 Teaspoon Mustard Seed (Rai and Sarson)
  • 1 Teaspoon Green Chili (Chopped)

Original recipe makes 5 Servings


Method of Preparation

Step 1

Rinse and wash white split cow peas and keep it soaked in a bowl for 4 hours.

Step 2

Drain complete water and combine it with green chilli, 1/4 cup water and blend to smooth paste and keep aside in a bowl.

Step 3

Mix fenugreek leaves, spinach, asafoetida, turmeric powder, curd, salt, 1/4 cup water and mix well.

Step 4

Mix fruit salt and mix well, till bubble come on the surface of the batter.

Step 5

Grease the steamer and pour the batter and steam for 15 minutes.

Step 6

Switch off the flame and keep aside to cool down.

(Tempering Preparation)

Step 7

Heat up oil in a non-stick pan. When oil heats up, add mustard seed.

Step 8

When seed starts sputtering, add chopped green chilli, asafoetida and saute over medium flame for 30 seconds.

Step 9

Take the prepared dhokla in a plate and cut into small pieces, pour tempering from above and serve immediately.

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