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MOONG DAL DHOKLA
INGREDIENTS
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Mungdal |
100 gm |
Ginger |
1 " |
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Oil |
3 tbsp. |
Kari patta |
5-6 |
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Salt |
tsp. |
Green chilly |
3 |
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Soda |
tsp. |
Coriander (finely chopped) |
for flavor |
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Mustard seeds (motti) |
tsp. |
Fresh coconut (grated) |
for flavor |
METHOD
Soak the dal in water overnight. Strain the water through a strainer. Add 3 green chillies and ginger and grind it in a grinder. Add salt, soda and 1 tbsp. oil and beat it. Transfer this mixture to a deep, greased plate and cook following the steaming process described below. Take it out and cut it into the desire shape. Heat the rest of the oil in a kadahi .Add green chillies, mustard seeds, and kari patta. Now add the dhokla pieces. Fry it for two minutes. Switch off the gas. Sprinkle some chopped coriander and grated coconut. Serve hot with coconut chutney, tomato sauce or coriander chutney.
STEAMING PROCESS
Boil 2 cups of water in a pressure cooker. Place a stand about 2-3" high in the center of the cooker and keep the plate containing the mixture on the stand so that the plate does not dip in the water. Remove the whistle and put the lid on. Take out the plate after 20 minutes.
Serves: 4-5 adults.
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