Ingredients
- 1 cup moong sprouts, coarsely ground
- 1/2 cup spinach (or any other greens like fenugreek, kale, etc.)
- 1/4 cup grated carrot
- 1 tsp ginger and green chili paste (or use finely chopped ginger and 1 green chilli)
- 2 tbsp Bengal gram flour (besan)
- A pinch of asafoetida (hing)
- Salt to taste
- 1/4 tsp turmeric (haldi)
- 1/4 tsp baking soda or fruit salt (ENO)
- 1 tsp oil
.
For the tempering
- 1 tbsp oil
- 1/2 tsp split black lentils (urad dal)
- 1 tsp mustard (rai) seeds
- 1 tsp cumin (jeera) seeds
- A few curry leaves
- 2 garlic pods, crushed
.
Method
- In a bowl, mix together the coarsely ground moong sprouts, carrot, spinach, ginger-green chilli paste, besan, asafoetida, salt, fruit salt/baking soda and turmeric. • Mix everything together to make a coarse mixture. • Grease a flat plate generously with oil. This is necessary to prevent the dhokla from sticking.
- Place the moong dal mixture on the plate and spread it evenly. • Steam it in a steamer or a pressure cooker (without the whistle) for 12 to 15 minutes or until the dhokla is cooked. • Heat the oil and add all the ingredients for the tempering one by one. Cook for a few seconds then pour this tempering over the cooked dhokla. • Cut the dhokla into pieces and serve it with chutney.
