CHATPATA DOKLA Recipe

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CHATPATA DOKLA

By : HARISH YADAV (FOOD TECHNOLOGIS ( Posted on :04 Jul, 2006 )

Total Views : 1232 | Previous | Next

Chana Dal 300 gms
Rice 250 gms
Green Chilli Paste 15 gms
Ginger Paste 20 gms
Curd 60 gms
Red Chilli Powder 2 gms
Turmeric Powder 1 gm
Oil 30 mls
Soda-bi-Carbonate 2 gms
Salt To taste
Sugar A pinch
For Tempering :
Mustard Seeds 4 gms
White Sesame Seeds 3.5 gms
Coriander Leaves 5 gms
Asafoetida A pinch
For Sause :
Tamarind Pulp 120 gms
Dates 150 gms
Jaggery 150 gms
Sultana 30 gms
Black Salt Powder 2 gms
Chaat Masala 2 gms
Procedure
Yield : 600 gms
Serves : 4 persons if served with one dish.
6 Persons if served with suggested menu.

Soak dal and rice together in water after washing it. Soak for 1 hour.
Drain and leave to dry.
Grind coaarsely in a mixer.
Beat curds.
Now mix this coarsely ground paste with chilli and ginger paste, beaten curd, red chilli and turmeric powder, sugar, soda-bi-carbonate, oil and salt.
Mix well to a pouring consistency.
Keep aside for 4-6 hours. Please do not refrigerate it.
Cooking

Take a tray, oil it, pour the mixed liquid in tray and steam it. When it is done, it will become firm, you can touch and feel.
Cut dhokla into pieces and temper.
Tempering

Heat oil in a pan, crackle mustard seeds and white sesame seeds; add asafoetida; pour the tempering over dhokla; and pour tamarind sauce over it.

For Making Tamarind Sauce :

Stone the dates and chop them in small pieces.
Fry sultanas in a little oil and keep aside.
Cooking

Put tamarind, jaggery and dates in a pan. Add water to cover them and simmer till dates are cooked.
Season sauce with black salt and chaat masala.
Add fried sultanas to it.

Tips
You may steam Dhokla in Idli steamer for 10 to 15 minutes, cut into pieces and temper

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