Soft, steamed savoury cakes made from moong dal batter — a light, oil-free, protein-rich Gujarati snack.
Servings
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Fiber: 5 g
Yellow moong dal
1 cup · soaked 4 hrs
Ginger green chilli paste
1 tsp
Eno fruit salt
1 tsp
Mustard seeds
0.5 tsp
Curry leaves
8
Turmeric powder
0.25 tsp
Oil
1 tsp
Salt
to taste
Grind soaked moong dal with ginger-chilli paste, turmeric and salt into a smooth batter; rest 15 minutes.
Stir in Eno, pour into a greased plate and steam 15-18 minutes until a knife comes out clean.
Cool slightly and cut into squares.
Temper mustard seeds and curry leaves in oil, pour over the dhokla and serve with green chutney.