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.
Yield / Serves
1 cup sprouted moong
2 cup finely chopped spinach
3 green chillies, roughly chopped
2 tbsp besan
Salt to taste
1 tsp fruit salt
1 tbsp oil
1 tsp sesame seeds
1/2 tsp asafoetida
3-4 curry leaves
1 tsp finely chopped green chillies
oil for greasing
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 sautÃ© 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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