Sprouts Dhokala

Name: Sprouts Dhokala
Total time: 1200 s
Yield: 6 to 8 people
Cuisine: Indian
Ingredients: 1 cup moong sprouts; 1 cup semolina; 12 /15 leaves of spinach; 1 cup curd + 1cup water; 1 tsp ginger-green chili paste; 1/2 tsp salt or according to taste and 1/2 tsp sugar, 1 tsp oil, 1 pinch asafoetida, 1 pinch turmeric; 2 tsp oil; 1/2 tsp mustard seeds; 1/2 tsp sesame seeds; 1 pinch asafoetida; few curry leaves; 2 split green chilies; 1 tsp Eno fruit salt

Surekha Dongargaonkar @sdsurekha53

It's a Gujrathi Indian snack, usually made for breakfast or teatime snack or as a side for lunch or dinner.

Surekha Dongargaonkar @sdsurekha53

It's a Gujrathi Indian snack, usually made for breakfast or teatime snack or as a side for lunch or dinner.

Saved

Ingredients

20 minutes

6 to 8 people

1 cupmoong sprouts
1 cupsemolina
12 /15 leaves of spinach
1 cup curd + 1cup water
1 tsp ginger-green chili paste
1/2 tsp salt or according to taste and 1/2 tsp sugar, 1 tsp oil, 1 pinch asafoetida, 1 pinch turmeric
For tempering-
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp sesame seeds
1 pinch asafoetida
few curry leaves
2 split green chilies
1 tsp Eno fruit salt

Saved

Steps

20 minutes

1

Mix curd and water with a whisker. Add semolina and mix it. Cover and keep for 5 minutes.
2

Grind sprouts with 1 or 2 tsp water and mix it with semolina batter. Make spinach paste and mix it with the batter.
3

Now add ginger-green chili paste, salt, sugar, turmeric, asafoetida to the batter and mix well.
4

In a steamer, keep water for boiling. Grease the dhokala plate with oil.
5

Now add1 tsp fruit salt on batter and a little water to activate it. Mix it lightly in one direction.
6

Pour the batter into the greased plate. Tap it. Do this actions quickly. Put the plate in the steamer.
7

Steam the dhokala for 15 minutes on medium flame.
8

To prepare tempering, that is tadka, heat oil add in a small pan. Add mustard seeds, sesame seeds, curry leaves, green chilies and asafoetida. Pour it on dhokla.
9

Let it cool for 15 to 20 min then cut into pieces. Garnish it with chopped coriander leaves. Serve it with green chutney.