About the Recipe
250 Grams Green Moong Sprouts
120 Grams Gram flour (besan)
3 Green Chillies
1 Inch Ginger
2 Tablespoon coconut oil
Salt , to taste
½ Teaspoon Cumin powder (Jeera)
½ Teaspoon Baking soda
2 Tablespoon chopped Coriander Leaves
½ Teaspoon Mustard seeds
½ Teaspoon Sesame seeds
Few Curry leaves
Wash the whole moong and soak them in water overnight. Rinse again the soaked Moong and place them in a wet muslin cloth and again put them for 6 to 8 hours without disturbing the position.
The sprouted Moong are ready to use. If they are not sprouted properly, sprinkle some water on them and again tie the cloth for 3 to 4 more hours.
For making dhokla, first crush the sprouted Moong coarsely and put the paste aside. Chop the carrot roughly, and add green chilies, ginger and some roughly chopped coriander leaves and churn them in a mixer grinder.
Add this mixture paste in sprouted Moong paste and make a Dhokla batter by adding water as required and Gram flour.
Season the batter with salt, red chilli powder, and cumin seed powder and keep the batter aside.
Now heat a dhokla maker with some amount of water in it, and grease the dhokla plate with oil.
Let the water start boiling, add Soda bicarb in dhokla batter and 1 tablespoon of coconut oil and mix the batter properly, and place this mixture on a dhokla plate, cover it with lid and steam it at least for 15-20 minutes.
Serve Sprouted Moong Dhokla along with Dhaniya Pudina Chutney for breakfast or serve as a tea time snack.