Sprouts Dhokla

Name: Sprouts Dhokla
Cuisine: Kenyan
Ingredients: 1 cup sprouted moong (whole green gram); 1/2 cup finely chopped spinach (palak); 3 green chillies, roughly chopped; to taste salt; 2 tbsp besan (bengal gram flour); 1 tsp fruit salt; 1 tbsp oil; 1 tsp sesame seeds (til); 1/2 tsp asafoetida (hing); 3-4 curry leaves (kadi patta); 1 tsp finely chopped green chillies; oil for greasing

Bhumika Gandhi @cook_9755604

Once a gujarati staple, steamed and low cal dhoklas are universally popular these days! they make a particularly wholesome and light breakfast. Add sprouted moong and spinach to add colour and make them more nourishing.

Bhumika Gandhi @cook_9755604

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Ingredients

1 cupsprouted moong (whole green gram)
1/2 cupfinely chopped spinach (palak)
3green chillies, roughly chopped
to tastesalt
2 tbspbesan (bengal gram flour)
1 tspfruit salt
1 tbspoil
1 tspsesame seeds (til)
1/2 tspasafoetida (hing)
3-4curry leaves (kadi patta)
1 tspfinely chopped green chillies
oil for greasing

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Steps

1

Combine the sprouted moong, spinach and green chillies and blend in a mixer using a little water to a smooth paste.
2

Transfer the paste into a bowl, add the salt, besan along with ¼ cup water and mix well to make a batter of pouring consistency.
3

Just before steaming, add the fruit salt and 2 tsp of water over the batter.
4

When the bubbles form, mix gently
5

Pour thali and shake the thali clockwise to spread the batter in an even layer.
6

Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked
7

Heat the oil in a small pan and add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for few seconds
8

Pour this tempering over the dhoklas, cool slightly and cut into equal diamond shaped pieces
9

Serve immediately with green chutney