Description
Dhoklas are North Indian steamed savoury cakes, traditionally made with chickpea flour. I have replaced the chickpea flour with oats and whole wheat semolina.
Ingredients
- FOR THE DHOKLA:
- ¾ cups Semolina Or Wheat Rava
- ½ cups Oats
- 1 teaspoon Salt
- 1 teaspoon Bicarbonate Of Soda
- ½ cups Moong Sprout Puree
- 1-½ cup Yogurt, Divided
- 1 Tablespoon Oil
- 1 teaspoon Mustard Seed
- 1 Tablespoon Moong Sprouts
- 1 Tablespoon Grated Coconut
- ½ Tablespoons Coriander Leaves
- FOR THE MOONG SPROUT PUREE:
- 1 cup Moong Sprouts
- 1 dash Diced Green Chili (optional)
Preparation
Mix the wheat rava, salt, and bicarbonate of soda in a large bowl. Add the moong sprouts puree and 1/2 cup of yogurt and mix it well. Then add the remaining 1 cup of yogurt and mix it well. Pour it into a greased pan over medium low heat and steam it for 10 minutes. To check wheather it’s cooked insert a skewer and if it comes out clean then it’s cooked.
For seasoning, heat the oil in a pan over medium heat, add the mustard seeds and when it starts spluttering, add the moong sprouts and grated coconut. Stir it for 2 minutes. Pour it on top of the dhokla. Garnish with chopped coriander leaves.
To make moong sprouts puree:
Take 1 cup of moong sprouts and blend in a food processor. You can smooth it out by adding little water. If you like it more spicy you can also add some diced green chili when grinding.
