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.
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