Skip to main content

Moong Dhal Dhokla



We are entering the second of Blogging Marathon#48 and for this week I chose to showcase Nasta recipes.
Nasta refers to either breakfast or evening snack which is light and filling.Today's recipe is one such simple yet filling and nutritious,breakfast cum snack.
I have already shared the Khaman Dhokla here but this is a different one using moong dhal.
The moong dhal dhokla,I learned from one of my friend and the secret of getting nice and fluffy dhokla is the eno fruit salt.Off to the recipe..............................................




                                                                        
                                                               Moong Dhal Dhokla

                                                                  
   Basic Information

   Preparation time 15 minutes
   Cooking time 10 minutes
   Soaking time 2 hours
   Makes 10-12 pieces
    


  Ingredient




Ingredient
Quantity
Moong dhal/paasi parupuu
1/2 cup
Channa dhal/kadala paruppu
2 tbs
Green chilly/pacha milagai
2
Ginger/inji
1/2 inch piece
Salt
1 tsp
Eno fruit salt
1 tsp
Grated coconut
1 tbs(for garnishing)
Coriander leaves(chopped)
2 tsp
Yogurt/thayir/curd
1 tbs
Sugar/sakkarai
2 tsp

  For the tempering

Ingredient
Quantity
Mustard seeds/kadugu
3/4 tsp
Sesame seeds/yellu
1 tsp
Asafoetida/perungayam
a pinch
Oil
2 tsp

  Method 
  • Soak the  moong dhal with enough water for 2-3 hours.Drain the excess water and grind it to a coarse paste with ginger,green chilly and salt.Take this ground paste in a bowl and to this add the yogurt.

  • Mix it well.Grease a flat,deep dish with oil and heat the steamer with water.Now add the eno fruit salt to the batter and mix it well.The mixture will be frothy now.

  • Transfer the batter to greased plate and steam till a tooth pick comes out clean.Meanwhile heat the oil and do the tempering and keep it aside.Mix the sugar with 2 tbs of water and add it to the tempering after it comes to the room temperature.
  • Once the dhokla is cooked perfectly,invert the dhokla plate on a plate or chopping board,let it cool down for couple of minutes.
  • Cut the dhoklas into desired shape and pour the seasoning mixture on top of the dhokla pieces.Garnish it with grated coconut,coriander leaves and sliced green chilly.

  • Serve it with mint chutney.


  • Don't keep the batter for a long time after adding the eno fruit salt,steam it right away to get a nice fluffy dhokla
  • Here I used slightly sour yogurt to get a nice tangy taste.
  • If the yogurt is too thick add little more water to adjust the consistency.
  • Do not add more water for grinding the moong dhal and grind it to a bit coarse paste.


Enjoy.............................................................

 Checkout my fellow bloggers participating in Blogging Marathon#48 here.
This recipe is off  to Cook Book Challenge #16 January week 2.



Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Corn Flour Halwa

For the final week of blogging marathon#17 I have chosen the Indian sweets payasam and halwa theme,today's recipe is cornflour halwa.This halwa is also known as Karachi Halwa. Corn flour halwa is a delicious and excellent halwa which can be made in no time with easily available ingredients and lesser amount of ghee.Here goes the recipe for simple halwa......... Ingredients Ingredient Quantity Corn Flour 1/2cup Sugar 11/2cups Water 21/2cups Ghee 2-3tbs Cashews(finely chopped) 2-3tbs Elachi powder/ellakai podi 1/2tsp Food colour(red or orange) a pinch Method                         Fry the cashews in 1/2tsp of ghee and grease a small plate or tray with little ghee.Mix the corn flour with 11/2cups of water along with the food color without any lumps,keep aside.Heat a heavy bottom pan and add the sugar and 1 cup of water,bring it to a boil till it beco...
Post a Comment
Read more