BM # 43  Week 2  Day 2

I wonder how many of you have heard of Chola Daal ?These are split black eye beans, creamy white in color and have a black mark on their inner curve. This is a daal that looks very much like urad daal but slightly bigger. Gujarati homes use this daal for making Dhoklas and Dahi wadas. I remember eating these Dhoklas years back in a jain friends house. Ever since I have been wanting to make them, but some how land up making the Peela Dhoklas, which were my MIL’S speciality.With Valli announcing the Dhokla theme or this BM I got a chance to try these.

These dhoklas are really nutritious as they are full of greens Simple to make these definitely need pre planning. The daal needs to be soaked for 3-4 hours, methi needs to be finely chopped , but all that done it is very simple and the taste is really amazing. 

250 gms Chola daal
100 gms fenugreek, picked , washed and finely chopped
paste of 2-4 green chillies
1 tsp ginger paste
1/2 Cup curd
1 sachet ENO
Salt to taste
Wash the daal a couple of times and soak it for 3-4 hours.
Grind to a paste, along with salt and curd.
Mix the chilly ginger paste.
Place a steamer , and once the water starts boiling place a greased plate in it.
Mix in the methi leaves and ENO.
Pour ladle fuls of batter and stem till a skewer comes out clean.
When done remove and cut into pieces.
Heat oil.
Add mustard seeds and sesame seeds.
Temper .

Print Recipe
Chola Methi na Dhokla / Steamed Lentil Cakes
Servings
Servings

12 thoughts on “Chola Methi na Dhokla / Steamed Lentil Cakes”

  1. yummmm.. chola dal is similar to karamani I think (black eye peas or also called cow pea – comes in two varieties : white and brown, but both with a black 'eye'…)

  2. Vaishali when I searched for chola dal, it gave all Cholar dal and it is channa dal..Anyway I know black eyed beans and we use it a lot as a fresh and dried..though I don't remember if I have used split cow pea..:)..thanks will look for this next time and make this..

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