MOONG DAL DHOKLA

Gujarati menu is incomplete without Dhokla. Dhokla is one of the most popular, nutritious and healthy Gujarati recipes and Moong Dal Dhokla makes a great snack. It is made using soaked moong dal/ yellow lentils. . It is also known as a delicious and low calorie snack in other parts of the country.It is best enjoyed with a hot cup of tea /coffee. Served with tamarind meethi chutney, spicy mint chutney and fried chillies. It becomes an ideal snack for those who are prefer diet food and are looking for low calorie recipes. Dhokla is often paired with different dishes which include fafda, jalebi, imrati and other dry snacks. I have already shared instant Rawa / Sooji Dhokla and Besan Dhokla in my blog.

INGREDIENTS:

1 Cup Moong Dal [soaked for minimum 4-5 hrs or overnight]

2-3 Green Chillies

Salt as needed

2 teaspoon Sugar

A pinch of Asafoetida / Hing

½ teaspoon Turmeric Powder

2 tablespoon Gram Flour

2 tablespoon Curd 

2 teaspoon Eno

For Tempering:

4 tablespoon Oil

½ teaspoon Asafoetida / Hing

1 teaspoon Cumin Seeds / Jeera

1 teaspoon Mustard Seeds / Mohari/ Rai

2 teaspoon Sesame Seeds / Til

1 Sprig of Curry Leaves

For Garnishing:

Handful of Chopped Coriander

2 tablespoon Grated Coconut

METHOD:

STEP 1 – Wash and soak the moong dal in enough water for about 4-5 hours or overnight.

STEP 2 – Wash and drain excess water from moong dal and grind it to a fine and smooth paste with all other ingredients except Eno.[see notes] Add little water to make the paste. [don’t add excess water]

STEP 3 – Remove the paste in another bowl and add more water and give a nice stir.

STEP 4 – By that time heat pressure cooker for 5 minutes with some water in it.

STEP 5 – Grease and keep the mould /dhokla steaming plate ready.[see notes]

STEP 6 – Now add eno in it and stir it well. [see notes] . You can see the batter become foaming like idli batter. The texture of the batter is like idli batter, not so thick not thin. [see notes]

STEP 7 – Now immediately pour this batter in the greased mould / dhokla plate. Tap gently on the platform to remove air bubbles.

STEP 8 – Put this mould in the heated up pressure cooker and close the lid. [see notes]

STEP 9 – Close the lid of the cooker and steam the dhokla for 20 minutes on low flame.

STEP 10 – After 20 minutes, open the lid and taste if the dhokla is done or not with the help of tooth pick. [see notes] Switch off the flame and keep the dhokla in pressure cooker for next 5 minutes.

STEP 11 – Make a tempering with the tempering  ingredients and keep it aside.

STEP 12 - After cooling, remove the dhokla plate out of the cooker and demould it.

STEP 13 – Pour the tempering over the dhokla and spread it evenly.

STEP 13 – Garnish with grated coconut and chopped coriander. Cut the dhokla into squares or diamond shape and serve it immediately.

Serve the dhokla hot with sweet tamarind chutney and spicy mint chutney and yes some fried green chillies and enjoy…...!!!

NOTES: * I added green chillies at the time of grinding. You may add chopped green chillies after grinding.

                  *The dhokla plate must be 1 “ broad.

                  *Don’t over mix after adding eno in the batter. Don’t keep the batter for long time after adding eno in it.

                  *Here you don’t need the whistle, so remove it. Keep the rubber gasket only. Keep any stand or steel ring in the cooker.

                  *If the thooth pick  comes out clean means your dhokla is ready. If not then cook for another 5 minutes.

                  *You can add grated carrot or corn to the dhokla batter to make it more healthy.