Sprouts dhokla! Sounds interesting and fits in today theme of Protein-rich diet and also connects me to my last theme Simple and Healthy Vegetarian Food in Old Age!
A dhokla made from sprouts I have used the moong bean sprouts and palak or spinach to make this delicious breakfast or snack.
Protein Rich Sprouts Dhokla
Armed with the recipe from a famous site I set about making this dhokla for Breakfast. I was so sure it will be perfect I had no backup plan.
It flopped so miserably that my kiddo said she is not feeling too well and rather have fruits for breakfast. Hubby the idli and dhokla fanatic and who sees to it there are none left on the table kept looking at them and moving away. Finally, I binned them.
Anyway, this became a challenge I had to make a decent sprouts dhokla something that Hubby will eat.
So I mixed up two recipes(something I do very nicely), the sprouts dhokla recipe and my dhokla recipe and made sprouts dhokla. This is by no means a final recipe it needs a little more fine-tuning but since we get good palak only after the rains I am taking a short break before retrying again. The reason I am posting this is I should not forget what I have done.
The other dhokla that I have tried in the past are Healthy Instant Corn Dhokla, Dhokla, Moong Dal Dhokla, Safed Dhokla or Edada, Sooji na Dhokla.
The importance of sprouts in your diet is something we all know. Especially in a Vegetarian diet sprout are extremely important and you can read up here in my post-Sprouts Cutlets for more information.
The main ingredients in this dhokla are besan, rava/sooji, buttermilk, sprouts and palak.
We have dhokla for breakfast but they make a nice starter or appetizer for a party.
Dhokla with Sprouts and Spinach
Protein Rich Sprouts Dhokla
Ingredients
To Soak:
- 2 cups chickpea flour besan/kadli hit/
- 1 cup rava
- 2 cups buttermilk
To Grind:
- 1 cup moong sprouts
- ½ cup palak/ spinach roughly chopped
- 1 inch Ginger
- 8-10 cloves garlic
- 3 Green chillies
Other Ingredients Needed:
- Salt to Taste
- 2 teaspoon Sugar
- Turmeric Powder
- 1 teaspoon Eno’s fruit salt
- 3 tbsps oil +2 to grease
Tempering
- 2 tbsp oil made of popped mustard,hing/asafoetida and sesame seeds
- ¼ teaspoon Mustard seeds
- ⅛ teaspoon Asafoetida Powder
- 1 teaspoon sesame seeds
- Coriander leaves chopped
Instructions
Prep:
- Mix all the ingredients to soak in a big bowl as the batter is going to ferment and rise and let it stand for at least 6 hours.
To make the Dhokla Batter:
- Grind all the ingredients under the to grind label to a smooth paste. I used a little of the batter in place of water.
- Mix well all the ingredients except the Eno’s fruit salt.
Steaming the Dhokla:
- Get your pressure cooker heated with enough water to steam the batter for 20 minutes.
- Put the 2 teaspoon oil in the mould, add the Eno, and mix with your fingers until the Eno is well mixed with the oil. Grease the sides of the mould also.
- Pour the batter in the mould and continue mixing till the Eno is well mixed in the entire batter.
- Transfer the mould to the cooker and steam (without the whistle) for 20 minutes.
Making the Tempering:
- Heat oil in a small wok. Add and splutter the mustard seeds, add asafoetida and sesame seeds. Switch off the flame.
- Serve topped with coriander leaves and tempering.
Vaishali says
Fantastic ! These Dhoklas are absolutely stunning ! Bookmarked instantly . Archana you know my love for Dhoklas , every time I see a new recipe , I have to try . Since I have all ingredients and enough time , let me try them right away .
Sharmila - The Happie Friends Potpourri Corner says
Such a yummy and healthy way to include sprouts in our food.. Dhokla looks so soft and spongy!!
PJ says
We are a huge fan of doklas. I am planning one for today too for this Bm. Yours looks so good Archana and you have plated it so well. Bookmarking this one to try.
Gayathri Kumar says
I love doklas and this version of sprouts and spinach sounds so tempting. What a nutritious treat!
Srividhya Gopalakrishnan says
wow grinding sprouts and spinach is a great idea. Can include them in any other dishes as well. Great share.
Sowmya says
I have had many dhokla disasters too. Yours look so beautiful. Fabulous idea to add sprouts and make dhokla. Bookmarking this to try.
Srivalli Jetti says
I love Dhoklas and I have tried with spinach for green, this looks so sinful and I so want it now!
Sapna says
Wow moong sprouts in dhokla sounds very innovative and healthy addition. I would love to try them soon.
Priya Suresh says
Omg, moong sprouts in Dhokla, thats seriously very brilliant and very interesting. DHoklas rock Archana. Would love to have some rite now with some spicy chutneys.
Nalini says
This is one such nice way to include sprouts and spinach in our diet.Healthy dhokla
Kalyani says
Dhoklas with moong n spinach ! Can't ask for more ! Yes for some reason I was thinking about ur last Bm theme Too 🙂 this looks fab
Anlet Prince - Annslittlecorner says
Beautiful Recipe. Must be one of the healthiest protein rich recipes.
Preeti says
Love the color and spongy texture.. addition of sprouts makes more healthy and tasty.
ruchi indu says
Stunning Dhoklas!! Very healthy protein filled breakfast recipe. Bookmarked!!
Sharda says
I would like to bake this dhokla. Could you please suggest what size pan and at what temperature? Thank you so much.
Sharda
ArchanaPotdar says
Sharda hi thank you for your interest in baking a dhokla. You sent me into a wonderful world of discovery. Due to personal problems, I could not address your questions immediately I apologise.
1. So I used a loaf pan that is 21cm x 9cmx8 cm. The batter in this recipe fits in this pan.
2. I baked at 200C/392 F for an hour. Since different ovens need different settings I suggest baking for 40 minutes at first. If the skewer comes out clean you are set else bake again for 10-20 minutes.
All the best and thanks once again. Do send your feedback after you bake.