7. Sprouted Moong Dal Dhokla
Ingredients
- 1 cup Fresh coriander finely chopped
- 4 tbsp Gram Flour Besan/Chickpea flour
- 1/2 cup Chopped mint leaves
- 2 tsp Eno fruit salt
- 1 - 1/2 tsp Crushed green chilli-ginger
- 2 cups Sprouted moong
Tempering
- 2 tbsp Oil
- 9-10 Curry leaves
- 1 tsp Mustard seed
- 2 Green chilles slited
Instructions
For Dhokla
- In a blender, add sprouted moong, chopped coriander and mint Leaves as well as ginger-green chili paste and blend it into a smooth paste
- Transfer this mixture into a mixing bowl and add salt as well as besan with ¼ cup water. Mix well. The mixture should look of pouring consistency.
- Get your steaming pot ready. Grease the Dhokla plate with some oil.
- Once this is done, add the fruit salt to the mixture, mix well and immediately pour it into the Dhokla plate.
- Now place it in the steamer and steam for about 10 minutes. Just insert a knife in between and see that it comes out clean.
- If it is still a little doughy, then steam for another 3-4 minutes.
- Once done, switch off the flame and remove the Dhokla plate from the steamer.
Tempering
- Take a small tempering pan. Add the oil and let it heat.
- Add mustard seeds and let it crackle. Add curry leaves and green chilies. Sauté it on a medium to slow flame for 2-3 minutes until the rawness of it goes away.
- Switch off the flame and now add this tempering to the dhokla’s on the plate. Spread the grated coconut on this plate.
- Cut these dhoklas either in square shape or in diamond shape and serve.