Servings: 1 (Yield: 2 Medium Pieces Of Dhokla)
|Green Mong Dal (Split Green Gram)||½ Cup (Soaked)||<15||Very Low|
|Bengal Gram Flour||½ Tsp||<15||Very Low|
|Spinach||¼ Cup (Chopped)||<15||Very Low|
|Flax Seeds Powder||1 Tsp||<15||Very Low|
|Coconut Oil||½ Tsp||0||Nill|
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
METHOD OF COOKING
1. Clean, wash and soak the green moong dal in enough hot water for 2 hours. Drain and keep aside.
2. Combine the drained green moong dal, green chillies and approx.1/2 a glass of water in a mixer and blend till smooth.
3. Transfer the mixture in a deep bowl, add the spinach, flax seeds powder and besan.
4. Just before steaming, add the fruit salt (1/4 sachet) and mix gently.
5. Pour batter in a greased 175 mm. (7″) diameter thali and spread it to make an even layer.
6. Steam the dhoklas for 12 minutes or till the dhoklas are cooked. Cool slightly.
7. Heat the remaining 1 tsp of oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Add salt, turmeric and red chilli powder as per your taste. For the seasoning add mustard seeds, sesame seeds and asafoetida in small quantities.
8. Pour this tempering over the prepared dhokla and cut into squares.
9. Serve immediately with fresh mint chutney.
Nutritional Chart (Nutrients/Serving)
|Energy (Kcal)||Protein (Grams)||Carbohydrates (Grams)||Fats (Grams)|
Nutritional Comments: Turn your boring sprouts into this flavour filled green dhokla. The recipe is simple, ingredients are local, and cooking is healthy so this ought to be tasty. Dhoklas can be a great snack, the green gram and spinach in this recipe is to lift the vitamin content in addition to the known benefits of sprouting including – good gut health and better digestion. The flax seeds give you a nice nutty flavour in addition to good fats. So have this Gujrat delicacy with your favourite chutney.