A healthy snack from the state of Gujarat is very  popular in India. Generally dhokla is made with gram flour. Today I tried this snack with Moong daal .It is very filling and at the same time very low calorie and spongy in texture. We can have dhokla any time with spicy green chutney . Moong daal dhokla is more nutritious. We need not ferment the batter.Let us see how to make this easy dhokla.

Preparation time approx. 20 minutes.

Soaking time 5 to 6 hours or over night.

Ingredients.

• 1 cup yellow moong daal ( soaked in water over night or 6 hours)
• 2 green chilles
• a small piece of ginger
• 2 tbsp thick curd
• 1 tbsp gram flour or besan.
• salt to taste.
• 1 tsp eno.

For seasoning

• 1 tbsp oil.
• 1 tsp jeera
• 1 tsp white thil seeds
• 2 finely chopped green chillies.
• 1/2 tsp asafoteda
• some curry leas
• chopped coriander leaves to garnish.
• 1 tsp suagr
• 1/4 cup water.

Method

Soak the moong daal over night or 5 to 6 hours. Grind with green chillies, ginger, curd, salt. Add gram flour or besan at the end and grind to paste and keep aside. Do not add much water to the batter while grinding. It should be thick batter like Idly.

Boil water in the steamer.

In the mean time apply oil to the dhokla mould or plate.

Add eno to the moong daal batter mix well. Batter will raise to double in size.After adding eno do not keep the batter for long time.

Pour the batter in an  oiled plate or mould.

Keep this plate inside the steam cooker or vessel. Cover with a lid and cook for 20 minutes. ( boil the water then  keep the  plate. Otherwise dhokla will not come up properly.)

You can open the lid and check the batter whether it is ready or not.

Insert a needle or stick inside the batter. It should come out clean. Then your dhokla is ready.

Switch off the stove.

Heat the oil. Add jeera when it is roasted add thil. Then add chopped green chillies,curry leaves and asafoetida. Add sugar and 1/4 cup water. when it started boiling pour over the dhokla.

Cut the dhokla in to pieces. Garnish with  chopped coriander leaves.

Serve with green chutney.