Moong Dal Dhoklas ( Low Calorie Healthy Cooking )


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Moong dal dhokla, is rich in zinc, folic acid, iron and proteins. Adding methi leaves further increases the fibre, folic acid and iron content substantially. This suavely flavoured, zero-oil, popular gujarati farsaan is great for people who are counting their calories. Devour this any-time snack with green chutney, page…, for that extra zing.

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Soaking Time:  2 Hours
Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1 cup green moong dal (split green gram)
2 to 3 green chillies
1/4 cup chopped fenugreek (methi) leaves
2 tsp besan (bengal gram flour)
2 tbsp finely chopped cabbage
2 tbsp finely chopped carrots
1 1/2 tbsp low-fat curds (dahi)
a pinch of asafoetida (hing)
1/4 tsp sugar (optional)
salt to taste
2 tsp fruit salt

Method
  1. Clean, wash and soak the moong dal in enough water for 2 hours.
  2. Drain the dal, add the green chillies and a little water and blend in a mixer to a smooth paste.
  3. Transfer the mixture to a bowl, add the besan, cabbage, carrots,curds, asafoetida, sugar and salt, mix well and divide it into 2 equal portions.
  4. To one portion, add 1 tsp of fruit salt and add 2 tsp of water over it.
  5. When the bubbles form, mix gently and pour immediately into a greased 175 mm. (7") diameter thali.
  6. Shake the thali clockwise to spread the batter evenly.
  7. Steam in a steamer for 10 minutes or till the dhoklas are cooked.
  8. Cool slightly and cut into square pieces.
  9. Repeat with the remaining batter and other ingredients to make 1 more thali. Serve immediately.
Nutrient values Per Serving :
EnergyProteinCarbohydrateFatFibreIronFolic acidZinc
160 calories 11.0 gm 27.5 gm 0.6 gm 0.5 gm 1.9 mg 64.6 mcg 1.3 mg

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2 reviews received for Moong Dal Dhoklas ( Low Calorie Healthy Cooking )
2 FAVOURABLE REVIEWS

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 Reviewed By
Foodie #569794June 08, 2012

Excellent , Thank you very much
1 of 1 members found this review helpful

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Reviewed June 08, 2012by Foodie #569794

Excellent , Thank you very much

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Reviewed May 14, 2011by Panchi

   


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