Moong dal dhokla, is rich in zinc, folic acid, iron and proteins. Adding methi leaves further increases the fibre, folic acid and iron content substantially.
1- cup Moong dal
1/2 – cup Rice
3 – 4 Green Chillies
1/2 – inch Ginger
1/4 cup chopped fenugreek (methi) leaves (optional)
2 tbsp finely chopped cabbage or 2 tbsp finely chopped carrots or any situable veg (optional)
A few Coriander leaves
1/2 – cup Yoghurt
A little Water for grinding
Salt to taste
- Soak the moong dal and the rice together for two to three hours. Grind it to a coarse consistency along with green chillies, ginger, yoghurt. add water little by little till it comes to a consistency of idli dough.
- Transfer the mixture to a bowl, add the cabbage, carrots, asafoetida and salt, mix well.
- Pour into a greased 175 mm. (7″) diameter thali. Shake the thali clockwise to spread the batter evenly.
- Steam in a steamer for 10 minutes or till the dhoklas are cooked.
- Cool slightly and cut into square pieces. Repeat with the remaining batter
- Heat a little oil in a pan. Add one teaspoon of mustard seeds, when it crackles, remove and pour it on the dhoklas. Garnish with finely chopped coriander leaves.
- Serve the dhoklas with either Mint Chutey or Coconut Chutney.
*Dhokla thali is a flat metal dish. It should fit inside the wok, on a trivet and you should be able to cover the wok with a tight fitting lid, so that dhokla can be steam cooked. Other types of steamer should also work.
Note : We can skip rice from above ingredients and Add the fruit salt to the dhokla mixture just before you are ready to steam them. Divide mixture into 2 equal portions. To one portion, add 1 tsp of fruit salt and add 2 tsp of water over it. When the bubbles form, mix gently and pour greased thali and steam.