SPROUTS DHOKLA!

Who doesn't love this Gujarati savoury delicacy?! Steamed and low cal, Dhoklas are universally popular these days! They make a particularly wholesome and light breakfast/snack. I love Dhoklas and I love Green!. So here they come tweaked and transformed into a all new healthier and more colourful(as green as it could get) delicacy... Sprouts and Spinach Dhokla!!

Ingredients:

For Dhokla:

1 big cup sprouted Moong

2-3 tbsp chopped Spinach(Palak) leaves

2 green chillies

2 tbsp roasted gramflour(besan)

1 tsp fruit salt

Water

Salt as per taste

For tempering:

Oil

Mustard seeds (rai)

Sesame seeds (til)

Asafoetida (hing)

Curry leaves

Some grated coconut

Chopped fresh coriander

Procedure:

For Dhokla:

1) Blend the sprouts, palak and green chilly into a fine paste

2) Add besan to this paste and mix well so that there are no lumps 

3) Set this aside for 3 to 4 hrs to ferment

4) After it is fermented for some time, add in salt and some water so that the batter comes to a pouring consistency

5) While you are doing this, bring enough water to boil in a steamer

6) Now, just before you are ready to pour the batter into, flat based vessel, add a tsp of fruit salt to the batter and little water over it and mix it well

7) Pour the batter into the greased vessel and steam it on medium flame for 10-12 mins

8) Then turn off the stove and allow the steam to settle for 5 mins. Then take the vessel out and allow the dhokla to cool

For tempering:

1) Heat 1 tbsp oil. Add mustard seeds and allow them to crackle

2) Then add Til and fry them until golden brown

3) Add curry leaves and hing and turn the stove off

4) Pour the tadka on to the Dhokla and spread it well with a spoon

5) Granish with grated fresh coconut and chopped coriander

I like to squeeze in some fresh lemon juice into the tadka to give it a nice tangy flavour but that's completely optional

And we are done Cut the dhoklas into cubes using a knife and serve them with your favourite chutney or simply have them just like that