Sprouted Moong dhokla is a delicious and healthy snack or breakfast that is not only tasty but also packed with nutrients.
Dhokla is a popular Indian snack that originated in the state of Gujarat. It is made from a fermented batter of gram flour (besan) and yogurt, which is spiced with green chilies, ginger, and turmeric. The batter is then steamed to create a soft and spongy texture. Dhokla is typically served with a drizzle of tempered mustard seeds and curry leaves on top, along with a side of tangy chutney made from tamarind or mint. It is a light and healthy snack that is loved for its tangy and slightly sweet flavor. Dhokla can be enjoyed as a breakfast dish, an appetizer, or even as a light meal. Its unique taste and texture make it a favorite among both vegetarians and non-vegetarians alike.
Here I have come up with a dhokla using moong sprouts.
Sprouted Moong Dhokla !
The sprouted moong dhokla is light and fluffy, and its flavor is enhanced by the addition of sprouts. The sprouts just simply boost the nutritional value of the dish here. The sprouts not only add a unique twist to the traditional dhokla but also provide a good source of protein, fiber, and vitamins.
Sprouted Moong dhokla is a versatile dish that can be enjoyed in various ways. It can be served as is, with a side of chutney or yogurt, or even topped with a tempering of mustard seeds and curry leaves for an extra burst of flavor.
Overall, sprouted dhokla is a perfect combination of taste and health, making it a delightful choice for any time of the day.
Whether you’re a fan of traditional Indian cuisine or looking for a healthy and tasty snack, sprouted moong dhokla is a must-try dish that will leave you craving more.
Event-related to this post :
The January month challenge in the ‘Shhhhh Cooking Secretly Challenge’ group was ‘Cook with Sprouts’, suggested by Jayashree. Well, I was partnered with Mayuri Patel for this theme, she gave me 2 secret ingredients Besan and Green Chilies, and I gave her the secret ingredients Coconut and Curry Leaves. And, as usual, using my two ingredients I have come up with this Sprouted Moong Dhokla for the theme contribution.
📖 RECIPE CARD
Sprouted Moong Dhokla
- 1 cup Moong sprouts
- 3 tbsp Besan
- 3-4 pieces Green chili
- 1 inch Ginger
- ½ tsp Red chili powder
- 1 inch Asafoetida
- 3-4 sprigs Curry leaf
- 2 tsp Sesame seeds
- 1 tbsp Lemon juice
- 1 tsp Eno fruit salt
- Coriander leaf (finely chopped) few
- 1 tbsp Oil + for greasing
- Salt as required
- Water as required
- Grease a dhokla plate with oil. Set aside.
- Blend the sprouts, green chili, ginger and some water in a blender to a smooth paste.
- Put this paste in a bowl.
- Add besan, salt, red chili powder, lemon juice, chopped coriander leaves, 1tbsp oil to the bowl.
- Pour in the water and mix everything into a pourable batter.
- In the meantime, switch on the steamer.
- Now add the ENO and mix the batter carefully.
- Pour the batter immediately into the greased dhokla plate, filling it only halfway up the plate.
- Steam for about 12-15 minutes on a medium heat until the dhoklas are cooked or a clean knife inserted into the center comes out clean.
- Turn off the heat and let the dhoklas rest in the steamer for 5 minutes.
- Then heat the oil in a tadka pan.
- Add sesame seeds, asafoetida, curry leaves and coriander leaves and sauté for a few seconds.
- Pour this tempering over the dhokla.
- Allow the dhokla to cook slightly and cut into even square / diamond shaped pieces.
- Arrange on a serving platter and serve !
- Always allow the dhokla to cool before cutting it into pieces.
- Adjust the spiciness as desired.