Vegetable Moong Dal Dhokla
Vegetable Moong Dal Dhokla is a popular Gujarati snack or farsan. It is a savoury steamed cake that is soft and spongy and loaded with vegetables and another punch of flavour and texture.
Dhokla is a native dish of Gujarat, it is a light and fluffy preparation made by steaming a fermented batter. The Dhokla batter is traditionally made with rice and split chickpeas, saying that there are lots of variations of this healthy snack.
My friend Monica is quite an expert in cooking healthy nutritious food and often shares her recipes with me. This recipe is shared by her. This vegetable Moong Dal Dhokla is healthy, nutritious, and low-calorie and also a great source of dietary fiber, iron, protein and vitamins.
1 cup green gram split and dehusked (moong dhuli dal)
3-4 green chillies
1 inch ginger piece
¼ cup finely chopped onions
2 tablespoons finely chopped French beans
2 tablespoons finely chopped carrots
2 tablespoons peas
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped coriander leaves
Salt to taste
1 teaspoon turmeric powder
1 teaspoon asafoetida
1 teaspoon baking soda
2 teaspoons oil
1 teaspoon cumin seeds
7-8 curry leaves
¼ teaspoon red chilli powder
1 teaspoon oil
1 teaspoon cumin seeds
1 teaspoon curry leaves
Rinse the dal with water at least 4-5 times and soak for about 2-3 hours in 3-4 cups of water.
Darin the excess water and strain the dal using a colander.
Grind the dal, green chillies, ginger with 2-3 tablespoons of water into a smooth paste.
Empty the dal in a bowl and add the onions, beans, carrots, peas, green pepper, coriander leaves, salt, turmeric powder, asafoetida and baking soda. Whisk the batter for 1-2 minutes.
Grease a dhokla plate with oil. Pour the prepared batter into the greased pan and sprinkle red chilli powder over the batter.
Fill a large pan with water and place a trivet at the base. Set this container over the trivet. Cover it with a lid and steam for about 15-20 minutes.
To check if the dhokla is cooked. Insert a toothpick and if dhokla is cooked the toothpick will come out clean. If not, then allow to cook for another 5 minutes. Once cooked allow it to cool for 2-3 minutes. Insert a knife around the edges to loosen up the dhokla. Flip it over onto a plate.
While cutting the dhokla into pieces, use a sharp knife cut. Do not press the knife down rather cut it like a cake.
For tempering- Heat oil in a pan. Add cumin seeds and curry leaves and once the cumin seeds begin to splutter and turn golden, add the sliced dhokla and sauté on medium heat for 5-6 minutes or until the dhokla turn golden and crisp.
Enjoy it hot with green chutney.