Vibrant Spinach and Sprouted Moong Dal Dhokla: A Nutritious Twist on a Classic
12 hours 20 minutes
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About Vibrant Spinach and Sprouted Moong Dal Dhokla: A Nutritious Twist on a Classic
Craving a light, fluffy, and flavor-packed bite? This vibrant Spinach and Sprouted Moong Dal Dhokla is a healthy twist on a Gujarati classic, bursting with wholesome goodness.We've elevated this dish with fresh spinach and protein-rich sprouted moong dal, making it perfect for any meal. Imagine a delightful crunch of sesame seeds, curry leaves, and asafoetida in every bite.Easy to make and incredibly delicious, this recipe is a must-try for a healthy and satisfying vegetarian treat.
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Recipe Time & More
Prep12 hours
Cook20 minutes
Total12 hours 20 minutes
Ingredients
Dhokla Batter
- 1 cup Moong Dal sprouted
- 2 cup Spinach chopped, finely
- 3 Chili chopped, green
- 2 Tbsp Gram Flour besan
- 1/4 cup Water
- 1 1/2 tsp Salt or to taste
- 1 tsp Eno Fruit Salt
- 2 tsp Water for fruit salt
Tempering
- 1 Tbsp Oil
- 1 tsp Sesame Seeds
- 1/2 tsp Asafoetida hing
- 3-4 Curry Leaves
- 1 tsp Chili chopped, finely, green
Other
- Oil for greasing
Instructions
- In a mixer, combine the sprouted moong dal, spinach, and roughly chopped green chilies. Add a little water and blend until a smooth paste is formed.
- Transfer the paste to a bowl. Add the chickpea flour, salt, and 1/4 cup of water. Mix thoroughly until a smooth batter of pouring consistency is achieved.
- Just before steaming, add the Eno fruit salt and 2 teaspoons of water to the batter. Gently mix. The fruit salt will create air bubbles, making the dhoklas light and fluffy.
- Grease a thali or a similar steaming dish with oil. Pour the batter into the greased thali and gently swirl it clockwise to ensure an even layer.
- Steam the dhokla in a steamer for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- While the dhokla is steaming, prepare the tempering. Heat oil in a small pan. Add sesame seeds and asafoetida. Sauté for a few seconds until the seeds begin to pop.
- Add the curry leaves and finely chopped green chili to the tempering. Sauté for another few seconds until the curry leaves become fragrant.
- Once the dhokla is cooked, pour the tempering evenly over it. Let it cool slightly before cutting into diamond-shaped pieces.
- Serve the dhokla immediately with green chutney.
Recipe Notes
Good To Know
- For extra texture and flavor, add a tempering of mustard seeds, sesame seeds, curry leaves, and a pinch of asafoetida in hot oil, then drizzle over the steamed dhokla before serving.
- If you prefer a milder spice level, deseed the green chilies before blending, or substitute with a mix of green bell pepper and a touch of ginger for gentle warmth.
- To make this dhokla vegan and gluten-free, ensure your Eno fruit salt is free from wheat derivatives, and use oil to grease the steaming tray instead of ghee.
- Leftover dhokla can be crumbled and sautéed with onions, tomatoes, and a squeeze of lemon for a quick dhokla upma or breakfast scramble the next day.
Expert Tips
- For a fluffier dhokla, whisk the batter vigorously for at least 2 minutes before adding the Eno fruit salt. This incorporates air and creates a lighter texture.
- Don't overcrowd the steamer. Ensure there's enough space for the steam to circulate evenly around the dhokla pan for uniform cooking.
- To check for doneness, insert a toothpick into the center of the dhokla. If it comes out clean, it's ready.
Storage Instructions
- Store leftover dhokla in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 164kcalCarbohydrates: 4gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 1425mgFiber: 1g
Bhumika Gandhi
Articles: 72
3 Comments
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Looks so flavorful! Thanks for posting.
Absolutely mouthwatering! Great share.
I’m excited to make this at home!