Thursday , 5 December 2019
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Sprouts Dhokla

Total  Time: 15- 20  mins

Ingredients

  • 1 cup sprouted moong (whole green gram)
  • 1/2 cup finely chopped spinach (palak)
  • 3 green chillies , roughly chopped
  • salt to taste
  • 2 tbsp besan (bengal gram flour)
  • 1 tsp fruit salt
  • 1 tbsp oil
  • 1 tsp sesame seeds (til)
  • 1/2 tsp asafoetida (hing)
  • 3 to 4 curry leaves (kari patta)
  • 1 tsp finely chopped green chilli
  • oil for greasing

Method

  1. Combine the sprouted moong , spinach and green chillies and blend in a mixer using a little water to a smooth paste.
  2. Transfer the paste into a bowl, add the salt, besan along with ¼ cup water and mix well to make a batter of pouring consistency.
  3. Just before steaming, add the fruit salt and 2 tsp of water over the batter.
  4. When the bubbles form, mix gently.
  5. Pour the batter into a greased 175 mm. (7”) diameter thali and shake the thali clockwise to spread the batter in an even layer.
  6. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
  7. Heat the oil in a small pan and add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for few seconds.
  8. Pour this tempering over the dhoklas, cool slightly and cut into equal diamond shaped pieces
  9. Cool the dhoklas for just about 30 seconds, so that they can be easily cut into pieces.

(source: tarla dalal)

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