Moong Dal Dhokla

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.

Ingredients

split yellow gram--soaked: 3/4 cup

green chilies: 3

salt to taste

Sugar: 1 1/2 tsp

A pinch of asafetida

oil: 1 tbsp

Turmeric powder: 1/2 tsp

Bengal gram flour: 1 tbsp

curds: 2 tbsp

fruit salt: 1 1/2 tsp

oil: 1 tbsp

Mustard seeds: 1/2 tsp

Sesame seeds: 1/2 tsp

A pinch of asafetida

finely chopped green chilies: 2 tsp

finely-choppedcoriander (for garnishing): 1 tbsp

grated coconut (for serving): 1 tbsp

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!
9. Transfer and store in a casserole and keep the dhokla warm for a couple of hours