Wednesday, 6 March 2013

Mag ni daal lasniya dhokla - Yellow moong daal garlicky steamed cake ~ Kem Cho :)

Made n Enjoyed
Hello readers,

Have you ever met a Gujju who doesn't stop boasting about Dhokla ? Probably not..
I think it's fair to say though that it is in a Gujarati's genes to keep going on about food. Wherever anything Gujarati is mentioned, you can be sure that two things will follow: Dhokla and Garba ( Gujarati folk dance ) !

Let this clip speak for itself:




Originally, dhokla are made from gram flour. Over the years, experimentation has led to changes in the recipe for dhokla where different flours are used. Nowadays, dhokla can made from Semolina and corn flour too. I have decided to have a go at making dhokla using mag ni daal. ( yellow moon daal ). Moong daal is lighter on the stomach than Chana daal making it a good alternative. This dish is absolutely nutritious and perfect for those who are on a low carb diet or has diabetes as moong daal has low GI index.

The results were fluffy dhoklas that surprised everyone because they tasted great and had a wonderful texture. Great for a snack anytime ! If you love dhokla check out my Khaman Dhokla and Khatta Dhokla recipes.



You will need for Dhokla - will make one medium plate
  • 1 cup yellow moong daal
  • Salt to taste
  • 1 tbsp garlic puree
  • 2 tbsp crushed ginger - green chillies
  • 1/2 tsp eno fruit salt
  • 1/4 tsp citric acid ( limbu na phool )
You will need for Tempering ( vaghar - tadka )
  • 2-3 tbsp oil
  • 2-3 dry red chillies
  • 2-3 slit green chillies
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • Pinch of Hing ( asafoetida )
  • 8-10 fresh curry leaves
You will need for garnish
  • 2-3 tbsp fresh chopped coariander leaves
  • 1 tbsp grated coconut


Method :-
Clean, wash and soak moong daal for at least 4-5 hours or overnight.
Grind soaked moong daal into a coarse paste adding enough water in grinder.
Don't add too much water in the beginning, you can always add little water afterwards if you think batter is too thick.
The batter has to be same consistency as the idli batter.
Add salt, citric acid, chilli-garlic and chilli paste and mix well.
Start heating water in a big pot.
Add fruti salt into the batter , mix and pour in a deep lightly greased  plate .
Steam over water about 15-20 minutes.Pierce knife, and check, should come out clean if done.
Leave it to cool little. Cut with a clean knife into dimond or square shape.
Heat oil in a kadai, add mustard and cumin seeds.
When splutter add hing, red and green chillies and curry leaves.
Now add cut dhokla and mix gently.
Serve with green chutney or have it with tea.

Sending this to Sowmya's event Hits- Diebetic Friendly brainchild of Sangeeth
PJ's guest host MLLA # 57 event of  Susan and Lisa .


13 comments:

  1. Very simple and amazing recipe..just moong dal, which is anyday better than chana dal. can't wait to try them out.

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  2. Will definitely try this; you make it sound so easy Jagruti!

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  3. Wow....dhokla looks soft & yummy... :-)

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  4. I always avoid gram flour because of my 'Pitta prakruti'. I am definitely going to try this recipe...Great one!

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  5. Hi Jagruti ,
    I am Gujarati and i love dhokla....your dhokla looks so soft any yummy...

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  6. Very delicious and yummy dish.

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  7. my favourite breakfast! looks so good!

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  8. OMG...nice pic...looks very fluffy and delicious..

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  9. wow..delicious and tempting .lovely clicks..

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  10. Great post, very entertaining and lovely recipe with great pics too :)

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  11. Yumm... I love moong dhal very much.. can't even say how big a fan of dhokla I am... so definitely gonna try this!
    Krithi's Kitchen

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  12. Nutritious and fantastic dhoklas, wish i get that plate now.

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  13. wow nice twist to the regular dhokla loving the new idea.

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