Sprouted Moong Dhokla
a light, healthy anddelicious snack made with sprouted moong and semolina (sooji/rava).
Servings 24 pieces of dhokla
Ingredients
- 1 ½ cups sprouted moong
- ½ cup coriander leaves
- 3 green chillies, chopped
- 1 inch ginger, chopped
- 3 tbsp curds
- ½ cup semolina (rava/sooji)
- ¼ tsp baking soda
- salt to taste
- a pinch of red chilli powder
For tempering
- 1 tbsp oil
- 1 tsp mustard seeds (sarso/rai)
- 1 tsp sesame seeds (til)
- ¼ tsp asafoetida (hing)
- 2 green chillies, slit
- few curry leaves
For Dhaniya Kairi Chutney (Coriander Raw Mangi Chutney)
- 2 cups of fresh coriander leaves
- ¼ cup mint leaves
- 2 green chillies
- 1 large clove of garlic
- ½ cup of chopped raw mango
- salt to taste
- 4 to 5 ice cubes
Instructions
- Into a mixer jar, add sprouted moong, coriander leaves,green chillies, chopped ginger, curds and blend to a smooth paste.
- Transfer this paste to a mixing bowl. Add semolina and mix well. Cover and let it rest for 20 minutes.
- For the chutney, in a blender, combine coriander leaves,mint leaves, green chillies, garlic, raw mango, salt, and ice cubes. Blend into a smooth paste. Set aside.
- After 20 minutes, add salt and 2–3 tablespoons of water to the batter. Mix well.
- Add baking soda and give it a quick mix.
- Boil water in a steamer. Grease a dhokla plate and pour the batter into it. Sprinkle a pinch of red chilli powder on top. Steam for 10–12 minutes. Once done, allow itto cool. Cut into desired shapes.
- For the tempering, Heat oil in a small pan. Add mustardseeds and let them crackle. Add sesame seeds, asafoetida, slit green chillies, and curry leaves.
- Pour the tempering evenly over the dhoklas. Unmould the dhoklas and serve with the refreshing coriander raw mango chutney.