Thursday, March 11, 2010

Chilkewala Dhokla - Green Moong Daal Dhokla

This dhokla is made from green moong daal with skin. It's packed with proteins and fiber. Pour the batter to the greased pressure cooker containers or dhokla containers. Sprinkle some Gujarati pickle masala/Sambhaar powder on top before steaming. I prefer to keep thinner thickness for this dhokla.

Do not confuse the Gujarati Sambhaar masala with South Indian Sambar Masala. Gujarati Sambhar is an instant pickle masala which usually contains salt.

ChilkewaLa Dhokla
1 cup green moong daal with skin,
1/2 tsp asafoetida
1/2 tsp turmeric powder
1" ginger, peeld & chopped
2-3 green chilies (or to taste)

1 tsp Gujarati Sambhaar masala (pickle masala)

3/4 cup sour yogurt
salt to taste (Note - Sambhaar masala already has salt)

Just before steaming for two batches-
1/2 tsp eno fruit salt + 1/2 tsp oil
1/2 tsp eno fruit salt + 1/2 tsp oil

1 tbsp chopped cilantro
1 tbsp fresh coconut (optional)

1. Soak green moong daal in water for 6 hours. Drain.
2. Grind drained daal with ginger, green chilies, salt,  asafoetida and turmeric powder.
3. Pour the above batter in a container. Add whisked yogurt. Mix and cover. Set aside for at least 4 hours.
4. Divide the batter into 2 portions.
5. Grease 2-3 dhokla plates. Add (1/2 tsp eno fruit salt + 1/2 tsp oil) to each portion, only when the batter is about to be steamed. Pour the batter onto the greased plate. Sprinkle Gujarati Pickle Powder/Sambhaar masala.

6. Steam for 15 minutes. Let it cool down. Cut into squares or diamonds.
7. Garnish with chopped cilantro and coconut - if using. You can also add some tempering if you like.
8. Serve with some more Gujarati sambhaar masala on side.

Note -
1. Gujarati sambhaar masala already has salt. So adjust the salt content accordingly.
2. This dhokla has denser consistency than usual dhokla.
3. Use green moong daal (with peels). For yellow moong daal dhokla, check here.


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