Dhokla is a very popular Gujarati cuisine which is made with fermented batter made from rice and chickpeas. This has become so popular that it is misunderstood with Khaman. The main difference between Dhokla and Khaman is that Dhokla is made of batter derived from Rice and Chick Peas whereas Khaman is made of batter of Chickpeas alone. Dhokla is white in color whereas Khaman is yellow in color. Since the difference has almost vanished and all the preparations are now known as Dhokla, let us see here how to make a tasty Dhokla with Yellow Moong Dal. As we know, Moong Dal is packed with protein and is low on carbs. It is extremely light and easy to digest. And the Dhokla is a steamed food and so, it is very easily digestible and a safe food like Idly for all age groups.
For the Batter:
Yellow Moong Dal (split Yellow Gram) – 1 cup
Green Chillies – 2
Ginger – 1 inch long piece
Turmeric Powder – ½ tsp
Sugar – 1 ½ tsp
Asafoetida – 1 pinch
Yogurt – (Curd) – 2 tbsp
Gram Flour (Besan) – 1 tbsp
Oil – 1 tbsp
Eno Fruit Salt – 1 tsp
Oil – 1 tbsp
Mustard Seeds – ¾ tsp
Sesame Seeds (white) 1 tbsp
Green Chillies – 1 (finely chopped)
Curry Leaves – from 1 twig
Water – ½ cup
Salt – one pinch
Lemon Juice – ½ tsp
Finely chopped Cilantro – 1 tbsp
Coconut – 2 tbsp
Wash and soak the Moong Dal in water for 2 to 3 hours. Drain the water. Blend it in a mixer along with Green Chillies+ Ginger and Salt. Make it as fine paste.
Transfer the batter to a bowl. Add Turmeric powder, Sugar, Asafoetida, Salt, Yogurt and Besan. Mix them well for a few minutes. It helps the Dhokla to become spongy. Add the Oil and mix it further. The batter for the Dhokla is ready.
Add Eno Fruit Salt and mix just before steaming.
Pour the mixed batter into a greased dish or plate of 6 to 7 inches diameter. Steam it in a steamer for 12 to 15 minutes till the batter is cooked well. (if you insert a knife or fork into it and remove, it should come out clean without any batter sticking to it). Keep the steamed Dhokla aside for 5 to 10 minutes. Now, cut it into cubes and keep aside.
Heat the Oil in a pan. Add Mustard Seeds. When they crackle, add Sesame Seeds, Curry Leaves and Green Chillies. Stir them for a few seconds in low flame.
Add little water and a tiny pinch of Salt. Boil for a minute. Switch off the flame and add the Lemon Juice.
Pour this seasoning upon the Dhokla – slowly and evenly. Garnish with Cilantro and grated Coconut.
Serve hot with green chutney.
We can avoid adding water to the seasoning. But, adding water helps to make the Dhokla more soft and spongy.