Tuesday, 30 December 2014

MOONG PALAK DHOKLA / SPROUTS & SPINACH DHOKLA



MOONG PALAK DHOKLA / SPROUTS SPINACH DHOKLA

INGREDIENTS

Moong sprouts / sprouted green gram
¾ cup
Spinach leaves blanched
1 cup
Green chillies
3 + 1
Ginger
1 inch piece
Salt                      
T.T.
Besan / chickpea flour
1 cup heaped
Limbu phool / citric acid
½ tsp
Eno fruit salt
½ packet
Oil
1 tbsp
Jeera / cumin seeds
¼ tsp
Curry leaves
1 sprig
Haldi / turmeric pdr
¼ tsp
Heeng / asafoetida
¼ tsp
Scraped fresh coconut for garnish
2 tbsp

METHOD:



1.       Grind to a smooth paste the sprouts, spinach leaves, 3 chillies and ginger. Do not add any excess water.


2.       To the besan add salt and citric acid crystals.



3.       Pour the prepared paste into the besan. Mix well.


4.       Add in water little at a time to make a batter of smooth, lump free, thick but pourable consistency.

5.       Leave it to rest for 10 min.


6.       Now add into it the Eno and beat till the batter starts to look frothy.


7.       Pour the batter into greased plates and steam them for 10 – 15 min.


8.       Remove the plates and immediately sprinkle some cold water over it. This prevents the top layer of the dhokla from drying out.

9.       Cut it into squares.


10.   In a separate pan heat oil. Add in the jeera, when it crackles add in the Heeng and haldi, curry leaves and green chilli.

11.   Allow them to sizzle for a few seconds. Then carefully add in water and bring to a boil.


12.   Pour this tadka over the prepared dhokla. Garnish with scraped coconut.



13.   Serve hot or cold.




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