Thursday, May 01, 2014

Green Moong Dal Dhokla


The green skinned moong dal is something I love unconditionally. I love pesarattu and I love moogache ladoo. At times I make this dhokla. It has a good amount of fibre and is nutritious. It takes a little bit of planning to make it as the dal needs to be soaked, just a few hours.

I think you must have it on your healthy food list. 

Ingredients

1 cup green skinned split moong dal
1 large pinch soda bicarb
salt to taste.
0.5 teaspoon ginger 
0.5 teaspoon green chili paste

For the seasoning

1 tablespoon oil 
1 teaspoon mustard seeds
few curry leaves
2-3 green chilies
1/2 teaspoon asafoetida

Preparation

Wash and soak the green skinned split moong dal in water. The water level should be more than the dal. Soak atleast for 3-4 hours.

Once soaked, drain the dal and grind to fine paste using minimum water. The green skins may loosen but that is fine, do not discard. Grind along with the skins.

Next add salt and green chili and ginger paste. Add a large pinch of soda bicarb. Mix well. 

Prepare the steaming plates, grease them with oil. Pour the batter about 1/2 inch thickness in a single plate.

Steam in pressure cooker for 20 mins.

Cool completely. Cut up into diamond shapes. 

Prepare the seasoning. Heat oil in a tempering spoon. Add mustard and splutter it. Follow in with asafoetida and curry leaves. Put off the heat. Sprinkle a table spoon of water on the seasoning. With a spoon sprinkle the seasoning over the steamed dhokla.

Toss the dhokla to give a nice coat of the seasoning.

Serve while still warm with ketchup or dry peanut chutney.


6 comments:

  1. I make pesarattu a lot. But this is too good. And love that kitchen slab ... it is too good in photographs. :-)

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  2. On the days when you do not want to stand and turn out pesarattus, this one comes handy, all you do is steam while you chill out with a drink in this summer. Oh that slab is my bay window seat. I get good natural light there si it's my favorite spot.

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  3. I like these too and have been thinking about it for some time. They are so tasty, aren't they? Haven't made in a long time, so this a nice reminder.

    Mine are based on a recipe clipped from an old publication, and they also had some chopped veggies added.

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  4. ET yes chopped veggies go well in these sometimes I also add moong sprouts to the batter, so many variations to keep the interest going when you make it often.

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  5. This looks nice Anjali. Does this rise up/ spongy like the usual dhokla or it is on the harder side?

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  6. Deepa I'd compare the texture to that of idli. What you know as dhokla is the spongy nylon khaman. Real dhokla is always like idli in texture and is made of ground chana dal.

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