Bajra brings the fiber and iron and keeps you full for long, moong dal brings the light, easily digestible protein. Together they make a soft, fluffy dhokla that is naturally gluten-free, diabetic-friendly.

We can opt this for weight loss.

Let us see how to make this soft and spongy dhokla.

Preparation time approx. 30 minutes.

Soaking time. 6 to 8 hours.

Fermentation time 5 to 6 hours.

Ingredients.

1/2 cup bajra

1/2 cup moong daal

1/4 cup poha.

2 green chillies.

A small piece of ginger.

1/2tsp eno

1/2 tsp oil

Salt to taste.

Seasoning

2tbsp oil

1tsp jeera/ cumin seeds

1tbsp white thil /seseme seeds

1or 2 green chillies slit in to pieces

Little asafoetida / hing

1tsp sugar optional

Chopped coriander leaves.

Sprinkle little red chilli powder.

Method.

Wash and soak bajra and moong daal overnight. Soak Poha for 15  minutes.

Grind everything adding green chillies, ginger and salt. Grind and make a batter. Keep this for fermentation. Batter will raise like idly batter.

Add 1tsp oil. Mix well. Heat some water in steamer/ Idli steamer. Let it boil.

Add eno to the batter and mix well.

Transfer this in to oiled plate or vessel. Steam for  15 to 20 minutes.

Put a stick inside the batter and check whether dhoklas are cooked.

Keep it.

Once it is cool cut in to pieces.

Heat a small pan add oil. When it is hot add jeera, seseame seeds, slit green chillies, asafoetida. Add sugar. Pour 1/4 cup water. Switch off the flame.

Pour this over dhokla.

Garnish with coriander leaves. Sprinkle little red chilli powder.