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Mixed Dal Dhokla

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Energy (kcal) - 150

Protein (g) - 7

Carbohydrate (g) - 25

Fat (g) - 2

Khyati's Health-O-Meter Says:

Mixed dal dhokla is an amazing dish packed with a great balance of proteins and carbohydrates. Dhoklas are fermented which also increases the bio-availability of minerals present in food, helping the body assimilate more nutrition. The micro-organisms in the dhokla break down complex protein, carbohydrates, and fats into more easily assimilated molecules. Therefore, since healthy gut flora plays a key role in absorption, our body is able to absorb the maximum amount of nutrients, preventing nutrient deficiencies that are so common today.

INGREDIENTS:
  • Mixed dal, powdered [Urad, chana, moong, masoor & tuvar] - 1 tbsp 
  • Yogurt - 2 tsp
  • Salt to taste
  • Turmeric powder - ¼ tsp
  • Roasted coriander powder - 1 tsp
  • Garam masala powder - ½ tsp
  • Ginger-green chilies paste - 1 tsp
  • Oil - ½ tsp
  • Sugar - 1 tsp
  • Lemon juice - ½ tsp
  • Tempering :
  •  Oil - 1 tsp
  •  Mustard seeds - 1 tsp
  •  Curry leaves - 1
  • Green chilli [chopped] - 1 
  • Sesame seeds - ½ tsp [Optional]
  • Coriander leaves, chopped - 2 tsp
DIRECTIONS:
Step 1 Dry roast the powdered dal for 2 minutes or till you get a good aroma coming through. Set aside to coul down. Step 2 In a bowl, mix together all the above-mentioned ingredients under batter with required quantity of water to form a batter of pouring consistency. Step 3 Keep aside for 30 minutes. You may add more water if needed. Step 4 Pour into a greased steel container or plate and steam for 15-20 minutes. Step 5 Set aside to coul down. Step 6 Cut into desired shapes. Step 7 Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves, and green chilies. Saute for a few seconds and add ¼ cup water. Step 8 Switch off the flame and pour this tempering over the steamed dhoklas. Step 9 Garnish with coriander leaves. Serve with green chutney.

Mixed Dal Dhokla - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2131
COMMENTS 0

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