Daal Dhokla

BM # 40   Week 2     Day 3

Dhoklas are ever so popular in Gujarat.These are steamed and made with rice and different lentils.The batter is normally fermented and then steamed.They are served for breakfast or evening snacks, they can also be served as a snack with a lunch thali. The most common dhoklas are khaman dhokla which is easily available in the market at sweet shops. These are super soft and spongy.The next is the Peela Dhokla or vatale daal na dhokla.Here they grind the daals and rice and then steam.They are a few more varieties which are sold in the market, but for today I have made moong daal dhoklas. I added just a teaspoon of semolina and did not ferment at all.Somehow fermented food causes acidity and we avoid it.These are light on the stomach and one can enjoy them with or without the chutney.



Coming to the recipe...
1 cup yellow moong daal, soaked for 2 hours.
1 tsp semolina
1 tsp green chilly paste
1 tsp ginger garlic paste
salt to taste
pinch turmeric
1/2 sachet eno fruit salt

Toppings
Grated carrot
Methia Masala
Coriander, finely chopped

Garnish
1 tsp oil
1 tsp mustard seeds
Pinch asafetida

Grind the soaked moong daal.
Add all the ingredients except the Eno fruit salt.
Mix well.
Place a steamer and let the water boil in it.
Add the fruit salt to the batter and pour it in a greased thali or tray.
Sprinkle the carrots, Methia Masala and coriander .
Cover and steam for about 10 minutes.
Insert a knife to check. If it comes out clean it is done.
Remove the tray from the steamer. wait for a minute or two and temper with mustard seeds and asafetida,  finally cut  into  pieces.
Finely chopped spinach can be added to make it more healthy.


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