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Preparation Time : 10
Cook Time : 20
Total Time : 30
1 cup chopped palak
1/2 cup chopped methi/fanugreek leaves
1/2 cup fresh or frozen green peas
1/2 cup sprouted moong
3 green chillies roughly chopped
1 tsp ginger garlic paste
4 tbsp fine semolina
1 cup besan
2-3 tbsp yogurt/dahi
1/2 cup water ya as per need
1 tsp fruit salt
1 tsp salt as per taste
Tempering:- 4 tbsp oil
1/2 tsp mustard seeds
10-12 curry leaves
1-2 slit green chillies
1 pinch of hing
1 tsp sesame seeds/til
For serving:- 1/2 cup grren chutney/acchar madala/curd
For garnishing:- 2 tbsp coriander leaves
Combine the sprouted moong, green peas, spinach leaves and green chillies and blend in a mixer using a little water to a smooth paste.
Transfer the paste into bowl add fanugreek leaves, salt, ginger garlic paste, yougurt, besan, semolina and mix well.
Add water as necessary to make batter of pouring consistency.
Just before steaming add the fruit salt and 2 tsp water over the batter. When the bubbles form mix gently.
Pour the batter into a greased ring mould. And tap the mould.
Steam in a steamer for 10-12 minutes or till the dhoklas are cooked.
Insert a knife in the middle and if it comes clean it is done.
Turn off the gas and allow it to rest for around 2-4 minutes then unmould dhokla.
Heat oil in a small pan and add the mustard seeds, sesame seeds, hing, curry leaves and greeb chillies and saute on a medium flame for few seconds.
Pour this tempering over the dhoklas. Garnish with coriander leaves.
Serve with tea/coffee, green chutney or acchar masala.
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