A nutritious twist to the classic dhokla – soft, steamed, and loaded with protein!
📝 Ingredients (Serves 2–3)
For the batter:
- Moong dal (yellow split) – 1 cup (soaked 3–4 hours)
- Ginger – 1-inch piece
- Green chili – 1 (optional)
- Curd – 2 tbsp (optional, for extra fluffiness)
- Lemon juice – 1 tsp
- Eno fruit salt – 1 tsp (or 1/2 tsp baking soda)
- Salt – to taste
- Turmeric powder – 1/4 tsp
- Water – as needed to grind
For tempering:
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Curry leaves – 8–10
- Green chilies – 1–2 (slit)
- Asafoetida (hing) – a pinch
- Sesame seeds – 1 tsp (optional)
🍳 Instructions
1. Make the Batter
- Drain the soaked moong dal.
- Blend with ginger, green chili, turmeric, salt, curd, and a little water into a smooth, thick paste.
- Rest the batter for 10–15 mins.
2. Add Rising Agent
- Just before steaming, mix lemon juice and Eno (or baking soda).
- Stir gently in one direction — batter will become fluffy.
3. Steam the Dhokla
- Pour batter into a greased plate or dhokla stand.
- Steam for 15–20 minutes on medium flame.
- Check with a toothpick; it should come out clean.
4. Prepare Tempering
- Heat oil. Add mustard seeds, hing, sesame seeds, curry leaves, and green chilies.
- Pour this tempering over the steamed dhokla.
5. Cool, Cut & Serve
- Let it cool for 5–10 minutes.
- Cut into squares. Garnish with chopped coriander and grated coconut (optional).
💪 Why it’s Protein-Rich:
- Moong dal = high-quality plant protein
- Steamed = low oil
- Great for diabetes, weight loss, and digestion
