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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