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Moong Dal Dhokla


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This is my favourite recipe for dhoklas but with a new twist, using moong dal flour instead of soaked and ground moong dal. You can substitute it with bengal gram flour (besan) to make khaman dhoklas. Add the fruit salt to the dhoklas just before you are ready to steam them.

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Preparation Time: 
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Makes 4 to 6 servings
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Ingredients


For The Batter
1 cup yellow moong dal (split yellow gram) flour
1 1/2 tbsp semolina (rava)
1/2 tsp citric acid (nimbu ka phool)
1 tsp green chilli paste
3 tsp sugar
1/4 tsp asafoetida (hing)
1 1/2 tsp fruit salt
salt to taste
oil for greasing

For The Tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
2 green chillies , finely chopped
a pinch of asafoetida (hing)

For The Garnish
1 tbsp chopped coriander (dhania)

For Serving
 green chutney

Method
  1. Mix together all the ingredients for the batter, except the fruit salt, using enough water to make a thick batter.
  2. Add the fruit salt, sprinkle a little water over the fruit salt and mix well.
  3. When the mixture rises, pour into a greased thali and steam for about 8 minutes.
  4. For the tempering, heat the oil in a pan, add the mustard seeds, sesame seeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
  5. Garnish with the coriander. Cut into pieces and serve with green chutney.

Handy tip:
  1. Always use your hands while mixing the batter to break the lumps.
RECIPE SOURCE : Snacks Under 10 MinutesBuy this cookbook
1 review received for Moong Dal Dhokla
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 Reviewed By
nm garg, July 16, 2011


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Reviewed July 16, 2011 by nm garg

   


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