Sprouts Dhokla
Quick and easy, yet insanely healthy and delicious, this moong sprouts dhokla makes for the perfect party appetiser or 5 pm snack!
Servings: 8 dhoklas
Equipment
- 1 steamer
Ingredients
For the dhokla batter
- 1 cup moong sprouts
- ½ cup roughly chopped palak spinach
- 4 tablespoons gram flour besan
- 2 tablespoons curds sub with greek yogurt
- 1 green chilli
- ½ inch ginger
- ½ teaspoon cooking oil
- ¼ teaspoon salt
- 1 teaspoon water
- 1 packet eno 1 teaspoon, 5gms
For tempering
- 1 tablespoon cooking oil
- 1 teaspoon mustard
- 1 teaspoon white sesame seeds
- ½ teaspoon hing
- 15 curry leaves
- ½ teaspoon sugar
- Juice of half lemon
For Garnish
- 1 tablespoon chopped coriander
- 1 tablespoon grated coconut
Instructions
- Preparing dhokla batter: Add all the ingredients for dhokla batter except eno to a mixer grinder and grind it to a smooth paste. The consistency of the batter will be like cake batter. It should fall in a ribbon like consistency when poured with a ladle. If it’s too thick, you can add another 1 or 2 teaspoons of water to get the right consistency.1 cup moong sprouts, ½ cup roughly chopped palak, 4 tablespoons gram flour, 2 tablespoons curds, 1 green chilli, ½ inch ginger, ½ teaspoon cooking oil, ¼ teaspoon salt, 1 teaspoon water
- Prep the Steamer: Heat water in a steamer. Grease the steamer plate with oil. Make sure the water in the steamer is boiling.1 tablespoon cooking oil
- Add Eno: Once the water starts boiling, add fruit salt or Eno to the batter, and mix gently till the batter is frothy. Immediately pour the batter onto the greased plate.1 packet eno
- Steaming Dhoklas: Steam on low for 15 minutes. To check if the dhokla is cooked, insert a toothpick in the centre of the dhokla and if it comes out clean, it's cooked. If it still has batter on it, steam for a few more minutes until done. Remove the plate from the steamer and set aside to cool.
- Tempering: Heat oil in a pan, add mustard seeds and once they splutter, add sesame seeds, hing, curry leaves, salt, sugar and water. After 15-20 seconds, switch off the stove and squeeze lemon. Mix well.1 teaspoon mustard, 1 teaspoon white sesame seeds, ½ teaspoon hing, 15 curry leaves, ½ teaspoon sugar
- Serving Dhoklas: Demould dhoklas once cooled and cut into squares. Pour the tempering over the dhokla and spread it out. Garnish with grated coconut & chopped coriander just before serving.1 tablespoon chopped coriander, 1 tablespoon grated coconut, Juice of half lemon
Notes
- Substitute for Eno: If Eno (fruit salt) is unavailable in your area, you can replace 1 teaspoon Eno with ½ teaspoon baking soda + ½ teaspoon lemon juice.
- It's important that the consistency of the batter is like cake batter that falls like a ribbon when poured so that the dhoklas cook well & are porous.
- It's really important to have the steamer going and the water boiling before you add eno or fruit salt to the batter. If there is a long gap between adding eno and steaming, the dhoklas won’t be light and spongy and will become dense.
- Don’t skip the tempering as it adds that perfect balance of sweet, salty, sour flavour that's so essential to amazing dhoklas
- These taste best when fresh, but can be made a day in advance and refrigerated. Steam them for 5 minutes just before serving.
- They remain fresh in the fridge for up to 5 days.
Nutrition
Calories: 147kcal | Carbohydrates: 20g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 164mg | Potassium: 373mg | Fiber: 5g | Sugar: 3g | Vitamin A: 282IU | Vitamin C: 40mg | Calcium: 76mg | Iron: 2mg