Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, panchratna dhokla. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Panchratna dhokla is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Panchratna dhokla is something which I have loved my whole life. They’re nice and they look fantastic.
Jagadananda Karaka - Balamuralikrishna - Tyagaraja Pancharatna Kriti. When baked, dhokla is often garnished with coriander, coconut, or chopped chilies, and Because it is a popular dish and a favorite vegetarian snack, dhokla has many variations. This recipe is about making best soft and spongy khatta dhokla in traditional way.
To get started with this recipe, we must prepare a few components. You can cook panchratna dhokla using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Panchratna dhokla:
- Prepare 1 cup split mung dal
- Take 1/2 cup split gram dal
- Make ready 1 cup split black lentil dal
- Take 1/2 cup pigeon pea dal
- Prepare 1/2 cup moong dal
- Take 1/2 cup sour yoghurt
- Prepare 1 teaspoon gram dal
- Make ready 1 teaspoon whole coriander seeds
- Make ready 2 tablespoon sugar
- Make ready to taste Salt
- Make ready 1 sachet eno
- Make ready 1 1/2 cup Warm water
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Instructions to make Panchratna dhokla:
- In a bowl soak 1 teaspoon gram daal. - - Mix all the daals and wash thoroughly until the water is clear. Soak it overnight or for at least 5 hours
- In a food processor add remove water and add the daals, yoghurt, garlic, ginger and green chillies. Ensuring the batter is a little bit coarse. - - Remove in a bowl and add salt to taste, whole coriander seeds and wash the 1 tablespoon gram daal and add to the batter.
- While whisking in one direction add 1/4 cup of warm water. Repeat until the right consistency is achieved. The batter should not be thick neither thin. I added about 1 1/2 cups of water. - - In a steamer boil 2 cups of water. Grease a tray with oil to steam dhokla.
- Divide the batter in 2 parts. In one part add 1 teaspoon of eno and 1 teaspoon water and mix it well for a minute or so. Transfer the batter in the tray and steam for about 20 minutes. - - Remove from steam and let it cool for 5 minutes. Cut to desired shapes.
- On medium heat add oil, green chillies, cumin seeds, mustard seeds, sesame seeds and curry leaves in a pan. Once it starts fluttering pour over on top of dhoklas and serve hot with chutney. - You can eat without tempering with achar masala and oil of your choice.
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