Sprouted Moong and Spinach Dhokla

Ingredients
chopped spinach leaves - 1 cup
sprouted moong - 1 cup
besan/chickepeas flour - 1/2 cup
semolina /rava - 1/2 cup
paste of ginger and green chilli - 1 tsp
yoghurt - 3 tbl.sp
sugar - 1 tsp
eno fruit salt - 1 tsp
salt as per taste
oil

for tampering
sesame seeds - 1 tsp
pinch of asafoetida
few curry leaves

Method
Blend together all the ingredients given except eno fruit salt and make a dosa like batter by adding little water.
steam it for 10 minutes and then cut into pieces when cool down.
Heat oil in a pan, and tamper it with sesame seeds, asafoetida and curry leaves and serve with dates and tamarind chutney.

Khaman Dhokla

Ingredients

Besan flour /chickpeas flour– 1 cup

Semolina – 2 tbl.sp

Ginger green chilli paste – 1 tsp

Oil – 1 tbl.sp

Water – ½ cup

Turmeric powder – ½ tsp

Yoghurt – ½ cup

Salt as per taste

Sugar – ½ tsp

Eno salt – 1 ¼  tsp

Lemon juice – 1 tsp

Freshly grated coconut

Coriander leaves for garnishing

For tampering

Mustard seed – 1 tsp

Sesame seed – ½ tsp

Asofoetida – a pinch of

Few curry leaves

Green chilli – 1

Method

In a bowl combine together besan flour, semolina, ginger green chilli paste, turmeric powder, salt, sugar, yoghurt, oil and lemon juice.

Mix it well by adding  half cup of water, the consistency should be like dosa batter.

Grease plate with oil.

Before steaming add eno salt to it and mix immediately. The quantity will increase. Pour this batter in the plate. Steam for 10 minutes.

Remove and leave it to cool.

Cut into small cubes.

Heat oil in a pan about one tbl.sp Tamper with mustard seeds, sesame seeds, asofoetida, curry leaves.

Garnish with freshly grated coconut and coriander leaves.

Soya Khaman Dhokla

Ingredients

Besan flour /chickpeas flour– 1 cup

Soya flour – ½ cup

Semolina – 2 tbl.sp

Ginger green chilli paste – 1 tsp

Turmeric powder – ½ tsp

Salt as per taste
oil - 1 tbl.sp

Sugar – ½ tsp

Eno salt – 1 ½ tsp

Lemon juice – 1 tsp

Freshly grated coconut

Coriander leaves for garnishing

For tampering

Mustard seed – 1 tsp

Sesame seed – ½ tsp

Asofoetida – a pinch of

Few curry leaves

Green chilli – 1

Method

In a bowl combine together besan flour, soya flour, semolina, ginger green chilli paste, turmeric powder, oil, salt, sugar and lemon juice.

Mix it well by adding little water, the consistency should be like dosa batter.

Grease plate with oil.

Before steaming add eno salt to it and mix immediately. The quantity will increase. Pour this batter in the plate. Steam for 10 minutes.

Remove and leave it to cool.

Cut into small cubes.

Heat oil in a pan about one tbl.sp Tamper with mustard seeds, sesame seeds, asofoetida, curry leaves.

Garnish with freshly grated coconut and coriander leaves.

Rava Dhokla (Gujrati Recipe)

Dhokla

Ingredients

Gram flour or besan – 350 gms

Yoghurt – 1 cup

Ginger paste – 1 tsp

Green chilli paste – 1

Turmeric powder – ½  tsp

Soda bi carb – 1 tsp

Lemon juice – 1

Oil – 1 tbl.sp

Salt as per taste

For tampering

Mustard seeds – 1 tsp

Curry leaves – 8 to 10

Chopped Coriander leaves – ¼ cup

Vertically slit chilli - 3

Oil – 2 tsp

Method

In a bowl mix gram flour or besan witth yoghurt and water.  Mix well and make a smooth batter of thick consistency. Add salt, cover and keep aside for 4 to 5 hours. Before steaming, add ginger green chilli paste and turmeric powder and mix well.  In another bowl add 1 tsp of soda bi carb or eno salt, 1 tsp oil and lemon juice and mix well.  Put this in the batter and mix well. Take a pan

 And grease it with oil or ghee and pour this batter. Steam this for ten to twelve minutes or till done. Remove from fire and let it cool.

Cut into big cubes.

Heat oil in another pan, add mustard seeds and curry leaves. When it splutter, remove and pour it over dhokla. Garnish with coriander and silted green chilies.  Serve with chutney.