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Love how we Gujaratis always find new ways to enjoy Dhokla! Moong Dhokla is just one of the many variations we have. Not only is it high in protein, but it's also super easy to make and requires no frying – just steam cook it! You can even add a tadka for an extra burst of flavor, but it's totally optional. 😋 Who else loves experimenting with different types of Dhokla? Let me know in the comments below!
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Ingredients:
1 cup Whole Moong (soaked in water for 4 hours)
Green Chillies (as per taste)
1 small Ginger Knob
Coriander Leaves
1/2 cup Curd (Dahi)
Water (as required)
1/2 cup Semolina (Suji, alternatively soaked rice can be used)
Salt as per taste
1 small packet of Fruit Salt (Eno)
Red Chilli Powder
For Tadka:-
Oil
1 tsp Mustard Seeds (Rai)
2 tsp White Sesame Seeds (Safed Til)
Pinch of Asafoetida Powder (Hing)
Chopped Coriander
Method:
In a mixer jar, take 1 cup soaked sabut Moong
Add Green Chillies (as per taste)
Add a small Ginger Knob
Add Coriander Leaves
Add 1/2 cup Dahi
Add a little Water and grind to a smooth batter
Add 1/2 cup Suji
Give it a good mix
(Meghna's tip : dhokla batter should be semi thick)
Add Salt as per taste
Rest the batter for 15 min
Heat the steamer and let the water boil
Add 1 small packet of Fruit Salt (Eno)
Mix and pour the batter on greased plate
Sprinkle Red Chilli Powder on it
(To make dhokla in batches use half packet of Eno for half batter)
Keep this plate in pre heated steamer
Cover the lid and steam dhokla for 15 min on high heat
Check if it's done and cut it into pieces
To Prepare Tadka:-
Heat Oil in a pan
Add 1 tsp Rai
Add 2 tsp Safed Til
Add a pinch of Hing
Add cut dhokla and toss them
Sprinkle some chopped Coriander
Enjoy Scrumptious Whole Moong Dhokla with Chutney
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00:00 - Making of Whole Moong Dhokla
00:30 - Pre-Prep for Dhokla
01:30 - Preparing the batter
02:55 - Steaming the Dhokla
04:05 - Cutting the Dhokla
04:53 - Tempering Dhokla
05:30 - Plating Time
05:40 - Meghna tasting Whole Moong Dhokla