Spinach Sprouts Dhokla
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Once a gujarati staple, steamed and low cal dhoklas are universally populer they make a particularly wholesome and light breakfast. Add sprouted moong and spinach to add colour and make them more nourishing.
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Ingredients
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Instructions
- Combine the sprouted moong, spinach and green chillies and blend in a mixer using a little water to a smooth paste.
- Transfer the paste into a bowl, add the salt, besan along with 1/4 cup water and mix well to make a batter of pouring consistency.
- Just before steaming, add the fruit salt and 2 tsp of water over the batter.
- When the bubbles form, mix gently
- Pour thali and shake the thali clockwise to spread the batter in an even layer.
- Heat the oil in a small pan and add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for few seconds
- Pour this tempering over the dhoklas, cool slightly and cut into equal diamond shaped pieces
- Serve immediately with green chutney
- Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked
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