Sprouts Dhokla Recipe
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 (kadi patta)
1 tsp finely chopped green chillies
Oil for greasing
Green chutney to serve
Method
Combine the sprouted moong, spinach and green chillies and blend in a mixer using a little water to a smooth paste.
Transfer the paste into a bowl, add the salt, besan and ¼ cup water and mix well to make a batter of pouring consistency.
Just before steaming, pour the fruit salt and 2 tsp of water over the batter.
When bubbles form, mix gently.
Pour the batter into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread the batter in an even layer.
Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
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 a few seconds.
Pour this tempering over the dhoklas, cool slightly and cut into diamond shaped pieces.
Serve immediately with green chutney.
Handy tip:
Cool the dhoklas for 30 seconds, so that they can be easily cut into pieces.
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 (kadi patta)
1 tsp finely chopped green chillies
Oil for greasing
Green chutney to serve
Method
Combine the sprouted moong, spinach and green chillies and blend in a mixer using a little water to a smooth paste.
Transfer the paste into a bowl, add the salt, besan and ¼ cup water and mix well to make a batter of pouring consistency.
Just before steaming, pour the fruit salt and 2 tsp of water over the batter.
When bubbles form, mix gently.
Pour the batter into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread the batter in an even layer.
Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
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 a few seconds.
Pour this tempering over the dhoklas, cool slightly and cut into diamond shaped pieces.
Serve immediately with green chutney.
Handy tip:
Cool the dhoklas for 30 seconds, so that they can be easily cut into pieces.
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