Mung Dal Dhokla
A variation of the popular Gujarati snack, this Mung Dal Dhokla makes for a nutritious snack any time of the day.
Except for the soaking time required for the dal, this is steamed snack gets made in under 30 minutes. The combination of fresh Sarda Farms dahi and fruit salt (Eno) enables quick fermentation and aids in making the dhokla light and fluffy.
- 1 cup Mung Dal
- ¼ cup Sarda Farms dahi
- 2-3 green chillies, finely chopped or minced
- 1 inch ginger piece, grated
- ½ teaspoon sugar
- 1 teaspoon fruit salt (eno)
- ¼ teaspoon turmeric powder
- Salt to taste
- 1-2 teaspoons chopped coriander leaves
Soak Moong dal in 2 cups of water for minimum 2 hours.
Drain and grind it to a smooth paste with the dahi.
Add the salt, sugar, turmeric, chillies, ginger to the paste and mix. Check the consistency of the paste. It should be a thick pourable batter. Adjust the consistency if required by adding some water.
Grease a 6-7 inch dish with some oil. Prepare the steamer.
Add the fruit salt to the moong dal paste and mix.
You will see the formation of bubbles when you mix.
Pour this batter into the greased plate and steam for about 12-15 minutes or till a knife inserted into the steamed cake comes out clean.
Take it off the heat.
In a small pan/wok, heat oil
Add mustard seeds and once they splutter ad he cumin seeds.
Take the pan off heat, add curry leaves & hing.
Pour this tempered oil over the steamed dhokla.
Cut into squares using a knife.
Serve immediately garnished with coriander leaves.