This one is a different variation of dhokla recipe. Few weeks back I decided to try moong dhokla as moong beans are high in Protein, Dietary fiber, Potassium and Magnesium. But there was something missing. They didn’t turned out as soft and spongy as I expected. So I decided to give another try and this time the result was amazing. It was soft, spongy, moist and delicious. I am so excited to share the recipe with you all!!
Gujarati community in India are very famous for certain dishes and one of them is Dhokla. I do make lots of different varieties of dhokla. If you make it using certain ingredients then it is a very healthy snacks. Dhokla are steamed not fried so that makes more nutritious. I try to prepare during weekend to pack for the week day lunch. It is also gluten free, nut free and vegan, so all my friends with dietary restriction will be able to enjoy :). This recipe will make one thali (plate) dhokla.
Preparation Time: 45 minutes
Cooking Time: 20-25 minutes
Moong dal/split moong with skin – 1 cup
Rice – 1/4 cups
Soya bean – handful
Fenugreek seed – 1 tsp
Yogurt – 2-3 tbsp
Green chili chopped finely – 1
Salt to taste
Asafoetida – small pinch
Soda-bi-carb/baking soda – 1/4 tsp
Oil – 2 tbsp
Mustard seeds – 1 tsp
Sesame seeds – 1 tsp
Asafoetida – small pinch
Curry leaves – 5-7
1. Soak moong dal, rice, soya beans and fenugreek seeds in water for 7-8 hours, it will almost double in size.
2. Grind it in mixer to a smooth to slightly granular paste adding little water. Pour the batter in a container, add salt and cover the lid. Leave it in a warm place to ferment overnight. Add yogurt after 6-7 hours and mix well. Keep it again in warm place. When dhokla batter almost double in size, it ready to make dhokla.
3. In a big wok with lid or pressure cooker add 1 1/2 glass of water and bring it to boil. Put flat steel bowl in the water first so when you put thali on top the bowl for steaming, water doesn’t get inside thali. I am using around 8″ wide thali.
4. In the batter add green chili, asafoetida and 1 tablespoon of oil. Taste and adjust the salt. Then add 1/4 tsp baking soda and mix it well. Batter will start swelling. Pour this batter in thali and immediately put the thali in steamer which has boiling water. Cover with lid and let it cook on high for around 15-20 minutes depending on how thick is the layer. At the end you can check with point of knife or toothpick, if it doesn’t stick then dhokla are steamed perfectly.
5. When ready, keep thali on side to cool for 5 minutes and then make pieces as shown in the picture below. Both picture looks slight different because of different lighting.
6. To temper dhokla, in a small pan add 2 tbsp oil. When oil is hot add mustard seeds, sesame seeds. When mustard seeds starts to pop, add asafoetida and curry leaves. Remove from the gas/stove and pour the mixture over dhokla.
7. Garnish dhokla with pinch of red chili powder and coriander.
Enjoy this spongy moist dhokla when hot. You can eat this at any time of the day either for breakfast, snacks or light supper. If you leave leftover in the fridge, microwave for 1 minute before eating. It st
Hope you will try to make this dish, let me know if you have any question regarding this dhokla recipe.
Let me know if you have any suggestions.
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