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Moong Dal Dhokla

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Ingredients

Adjust Servings:
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)

Moong Dal Dhokla

Features:
  • Veg
Cuisine:
  • 6 hrs 25mins
  • Serves 4
  • Medium

Ingredients

  • For the butter:

  • For tempering:

  • For garnishing:

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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 new Vaya Tyffyn 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

  1. Blend the yellow split gram and green chilies using a little water to make a paste of pouring consistency.
  2. Transfer the paste to a bowl, add salt, sugar, asafetida, oil, turmeric powder, Bengal gram, and curds, and mix well to make a batter.
  3. Sprinkle some fruit salt and mix lightly just before steaming.
  4. Pour the batter into a greased thali of 175 mm in diameter
  5. Steam for 10 to 12 minutes or till the dhoklas are cooked. Remove from steamer and set aside to cool.
  6. In a small non-stick pan over medium flame, splutter mustard seeds, following with sesame seeds, green chilis, and asafetidaand sauté for 30 seconds.
  7. Pour the tempering over the prepared dhoklas and spread it evenly.
  8. Garnish with coriander and coconut and enjoy with tangy chutneys!

Suman Bagga

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