Ingredients
For the butter:
- 3/4 cup split yellow gram--soaked
- 3 green chilies
- salt to taste
- 1 1/2 tsp Sugar
- A pinch of asafetida
- 1 tbsp oil
- 1/2 tsp Turmeric powder
- 1 tbsp Bengal gram flour
- 2 tbsp curds
- 1 1/2 tsp fruit salt
For tempering:
- 1 tbsp oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Sesame seeds
- A pinch of asafetida
- 2 tsp finely chopped green chilies
For garnishing:
- 1 tbsp finely-choppedcoriander (for garnishing)
- 1 tbsp grated coconut (for serving)
This staple of a traditional Gujarati diets is made from fermented dough and steamed. Moong dal dhokla is especially aromatic and delicious. Often served at high tea parties, this will certainly please your guests. It is light and air, making it light on the stomach but packed full of nutrients and vitamins essential in a balanced diet. It is often accompanied with a peppery green chutney to give it an ideal mix of textures. Make it for breakfast or even pack it in your Vaya lunchbox for on the go snacks.
Health Benefits
As a great source of protein and iron dhokla flour is popular as a meat alternative amongst vegetarians. A low-calorie snack great for people on a diet, regular consumption is recommended for maintaining a healthy body weight. The fermentation process makes dhokla easy to digest and promotes healthy gut flora. Fermentation increases the body’s ability to process the minerals present in food making it healthier than its non-fermented counterparts. Lactic acid bacteria in fermented foods also alters the PH balance in your body, which is associated with good health.
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How to make Moong Dal Dhokla
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