Thursday, 28 January 2010

Mung dal dhokla

Mag/mung ni dal na dhokla are so healthy, full of fiber, protein and easy to make. These are also very filling.

Green split mung dal: 1 cup
Green chili:3-4
Ginger: 1 inch
Salt to taste
Curry leaves: 5-6
Medium semolina: 1-2 large spoon
Plain yogurt: 1 table spoon
Fruit salt: Eno: 1 table spoon

Wash and soak mung dal for 3-4 hours. Remove water and add fresh water to mung dal just about enough to grind the dal. The dhokla batter should be thick. So add very little water.
Take the dal in grinder, add green chilies, ginger, salt to taste, as little water as possible, curry leaves and grind it. Make a smooth paste.

Pour the batter into a bowl, add 1 large spoon of semolina, yogurt and mix well. Add more semolina if batter is not enough thick.
When you are ready to steam dhoklas add Eno and stir until you get small bubbles in the batter.
Oil the deep dish and pour the batter.
Keep the steamer ready and when water boils
place the dish in the steamer.
Steam it for 15 minutes on medium flame and let it cook.

After 15 minutes let the steamer cool off before you open it and insert the knife to see if knife comes out clean.
Cut dhoklas into small square and take it off the dish.
You can temper the dhokals to add more flavour. In hot oil (1table spoon), add mustard seeds, sesame seeds, curry leaves and once it splutters add over dhoklas and also garnish with fine chopped coriander, grated coconut.

Serve hot with coriander chutney or any chutney of your choice. Dhokalas will come out nice fluffy and soft.

1 comment:

  1. Oil free and very healthy..i found them excellent as part of diet when losing weight.
    Would highly recommend them..Thanks Manisha fo r sharing such wonderful recipe with us


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