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Steamed Moong Dal Dhokla they are delicious, low in calories and the best part is easy to digest!

Mung Dal Dhokla

Old age you need simple yet nutritive food and this is my aim this month.

A steamed savoury cake Dhokla or dhokla commonly made from Besan or gram flour.   Fermentation increases the nutritive value of dhokla .   Healthy and protein-packed snack yet is a low-calorie snack. The time needed to make a dhokla  is little and needs a little or no oil. Wait as a dhokra has a low glycemic index which makes it good for diabetics.  I forget to mention it’s vegetarian and originates from Gujarat.

Served with kadhi, green chillies and onions, it becomes an ideal snack for all those who prefer to diet during monsoon and want to eat something tangy and interesting when they are cutting down on calories.

Unfortunately,  I read the above lines after I had finished eating the the  Moong dal dhokla or mung dhokra else would have made kadhi with it.

The search for different dhokras is thanks to my husband. He is a real dhokla aficionado.  I have tried out so far Dhokla (the regular kind that I make regularly), Healthy  Instant Corn Dhokla, Sooji Dhokla, Edada!

A dhokra can be eaten for breakfast, as the main course, as a side dish, or as a snack!

You can serve them with green chutney or fried chillies like me or with kadhi and chai! Of course you have people like my husband who need nothing at all to eat them.

I adapted Moong dal dhokla from here.

Dhokra Moong Dal

What are you waiting for make them fast and let me know how you enjoyed them.

Moong dal Dhokla

Though I have made moong dal dhokla as breakfast it can be had as a snack, side dish an accompaniment to a meal.

Ingredients :

For The Batter:

• ¾ cup Moong dal (split yellow gram), soaked
• 3-4 Green chillies (adjust as per taste)
• 3-4 Garlic laung/cloves
• ½ Inch Ginger
• Salt to Taste
• 1 ½ teaspoon Sugar
• A Pinch of hing/asafoetida
• 1 tablespoon Oil
• ½ teaspoon Haldi/turmeric powder
• 1 tablespoon Besan/Bengal gram flour
• 2 tablespoon Rava (optional)
• 3 tablespoons Curds /dahi
• 1 ½ teaspoons Fruit salt

For The Tempering:

• 1 tablespoon Oil
• ½ teaspoon Mustard seeds/rai
• ½ teaspoon Til /sesame seeds
• A Pinch of hing/asafoetida

For The Garnish:

1 tablespoon Dhania/coriander leaves, chopped

Method:

• Grind the moong dal and green chillies, garlic and ginger in a mixer using as little water as needed. Your batter should be of the idli batter consistency.
• In a bowl add the salt, sugar, hing, oil, haldi, besan, rava and curds and mix well. Check the seasoning.
• Get your cooker heated with enough water to steam the batter for 20 minutes.
• In the mould that you have added oil for greasing, add the fruit salt and mix with your fingers till well mixed with the oil. Grease the sides of the mould also.
• Pour the batter in the mould and continue mixing till the fruit salt is well mixed in the entire batter.
• Transfer the mould to the cooker and steam (without the whistle) for 15-20 minutes.
• Set aside.
• In a small kadhai/wok heat the oil.
• Add the mustard seeds and let them splutter.
• Add the hing and the sesame seeds. In about 1/2 a minute they change colour.
• Add to the dhokla and spread evenly.
• Sprinkle the coriander and cut.
• Serve warm or at room temperature with fried chillies and green chutney.

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