Sprouted Moong Bean Dhokla
Sprouted Moong Bean Dhokla is a healthy delicious, steamed snack prepared with sprouted beans and flavoured with spinach and coriander along with some spices.
‘Dhokla’ is a savoury sponge dish that is extremely popular in Gujarat and is prepared with lightly fermented batter that is steamed to a cake-like consistency. There are many variations of Dhokla using different types of beans and combinations.
I often make different types of dhokla at home, as not only is it delicious but also high in protein and full of vitamins and minerals. This dhokla using the sprouted beans has a delicious ‘beany’ flavour due to the sprouted beans.
For Dhokla Batter
2 cups sprouted moong beans
1 cup roughly chopped coriander leaves
½ cup spinach puree
1 inch ginger piece
3-4 green chillies
14-15 curry leaves
Salt to taste
2 tablespoons water
2 tablespoons gram flour
2 teaspoons baking soda
Oil for greasing
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
7-8 curry leaves
Grind together the sprouted moong beans, coriander leaves, spinach puree, ginger, green chillies, curry leaves, salt and water. You need a smooth flowing batter so adjust the water as needed.
Next add gram flour and baking soda and whisk for 2-3 minutes to incorporate some air in the batter.
Fill a large pan with water and place a trivet at the base. Grease a dhokla plate using oil and pour the batter and set this container over the trivet. Cover and steam for about 12-15 minutes on medium heat.
Once steamed for 12-15 minutes, Insert a toothpick to check if dhokla is properly cooked. The toothpick should come out clean to indicate it is cooked.
Allow it to cool for 5 minutes and then insert a knife around the edges to loosen up the dhokla. Cut the dhoklas vertically and horizontally into pieces.
For the tempering, heat the oil and add mustard seeds, sesame seeds and curry leaves. Once the seeds begin to splutter, drizzle the tempering on the dhokla.
Your sprouted dhokla is ready to serve and you can serve it with green chutney.