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Moong Dal Dhokla

Agropure

Preparation

  • Combine the yellow moong dal and green chillies and blend in a mixer using a little water to make a paste of pouring consistency.
  • Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan and curds and mix well to make a batter.
  • Just before steaming, sprinkle fruit salt and mix lightly. Pour the batter into a greased 175 mm. (7") diameter thali.
  • Steam in a steamer for 10 to 12 minutes or till the dhokalas are cooked. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds.
  • When the mustard seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for 30 seconds.
  • Add the green chillies and sauté on a medium flame for 30 seconds.
  • Pour the tempering over the prepared dhoklas and spread it evenly. Sprinkle the coriander and coconut evenly on top. Cut into pieces and serve hot with green chutney.

Ingredients

  • For The Batter
  • 3/4 cup soaked yellow moong dal (split yellow gram)
  • 3 green chillies
  • salt to taste
  • 1 1/2 tsp sugar
  • a pinch of asafoetida (hing)
  • 1 tbsp oil
  • 1/2 tsp turmeric powder (haldi)
  • 1 tbsp besan (bengal gram flour)
  • 2 tbsp curds (dahi)
  • 1 1/2 tsp fruit salt