Dhokla is the most savoured snack in India. Typically made with besan or gram flour and tempered with the mustard seeds, curry leaves a traditional dhokla is spongy and juicy. Here we are with a twist to the original recipe and a new version of Moong Dhokla. Green gram/ Moong can easily be called as super food with its wealth of vitamins and minerals especially for vegetarians. It provides a great source of protein and fibre and is low in fat and can be easily digested by our body.
This recipe serves as a satiating snack for most of the people too. The use of desi spices as a tempering on these healthy moong dhokla makes it appetising, appealing and flavourful.
Ingredients:
- Soaked Whole Green Gram – 1 Cup
- Green Chilli – 1 to 2 in no
- Coriander Leaves – 1 Tablespoon
- Oil – 1 Teaspoon
- Lemon Juice – 1 Tablespoon
- Salt – as per taste
For Tempering
- Oil – 1 Tablespoon
- Mustard seeds – ½ Teaspoon
- Cumin Seeds – ½ Teaspoon
- Hing – a pinch
- Roasted Sesame Seeds – 1 Tablespoon
For Garnish
- Coriander Leaves – 2 Tablespoon
- Grated Coconut – 2 Tablespoon
Method:
- Grind soaked moong with green chilli, lemon juice, salt, oil and ½ cup of water to semi coarse paste.
- Prepare the steamer
- Coat a deep tin with oil. Pour the batter into tin and place the tin in the steamer and steam it until it is fully cooked.
- Take it out and let it cool down
- Prepare tempering by heating up some oil in small kadhai, add mustard seeds, cumin seeds and hing.
- Pour the tempering on to the steamed dhokla
- Cut them into medium squares and garnish it with coriander levels, grated coconut and sesame seeds
- Serve hot with mint chutney on side.
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