Green Moong Dhokla

Name: Green Moong Dhokla
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup soaked green moong; 1 cup sooji; 1/2 cup sour curd; 4 tsp green coriander; 2 green chillies; 1 piece ginger; 1 tsp eno soda; 14 tsp turmeric powder; 2 tsp grated coconut; 1 tsp chopped coriander; 1 tsp sesame seeds; 1 tsp mustard seeds; 1/4 + 1/4 tsp hing; 2 dry red chillies; 6 curry leaves; 2 tsp + 2 tsp oil; 1 pinch red chilli powder; Water as required; Salt to taste

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#WS #Week5 #WinterSeries
#ColourfulandHealing #GreenMoong
#GreenMoongDhokla #Rava #Sooji
#CurryLeaves #Coconut #Curd
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cookpadenglish
Green Moong Dhokla is a very healthy and nutritious steamed food recipe.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

15 minutes

2 servings

1 cupsoaked green moong
1 cupsooji
1/2 cupsour curd
4 tspgreen coriander
2green chillies
1 pieceginger
1 tspeno soda
14 tspturmeric powder
2 tspgrated coconut
1 tspchopped coriander
1 tspsesame seeds
1 tspmustard seeds
1/4 + 1/4 tsp hing
2dry red chillies
6curry leaves
2 tsp + 2 tsp oil
1 pinchred chilli powder
Water as required
Salt to taste

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Steps

15 minutes

1

Wash and soak whole green moong for 7 hours or overnight. Strain all water and pour in the mixer.
2

Add coriander, ginger, and green chillies. Grind on a pulse mode. Add sooji and curd. Grind again. Now add water as required for dhokla batter consistency. Add salt, hing, and turmeric powder in it.
3

Grind till to get a perfect consistency. Transfer in a bowl. Keep aside for 15 minutes set sooji in batter.
4

Now keep ready steamer or kadai to steam dhokla. Add oil and eno soda in the batter. Mix well. Pour into oil greased plate. Sprinkle red chilli powder. Cover it. Steam it for 8 to 10 minutes.
5

When cooked, allow to cool. Take a small pan, add oil, mustard seeds, sesame seeds, curry leaves, and dry red chillies. Pour seasoning into dhokla.
6

Make cut in shapes. Sprinkle fresh grated coconut. Ready to serve. Serve hot with coriander chutney. Enjoy..

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Manisha Sampat @PURE_VEG_TREASURE

on December 09, 2024 13:33

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐