This is a wonderful and nutritional spin to the traditional dhoklas. Making it even healthier. Unlike the traditional dhoklas this has no rice or yogurt. You can serve it for breakfast, snack, appetizer or as a side. This is also a great appetizer idea for your vegan guests.
Ingredients:
Yellow Mung Dal, 1 cup
Green Peas, 1 cups (I used frozen)
Salt to taste
Green Chilis, 2 or 3
Ginger, 1 tsp roughly chopped
Oil, 2 tbsp + 1 tbsp
Mustard Seeds, 1 tsp
Sesame Seeds, 1 tsp
Fresh Coriander Leaves, 2 tbsp finely chopped
Fresh/Frozen or Shredded Coconut, 1 tbsp
Procedure:
1. Wash and soak the Mung dal for 6 hours.
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2. After 6-8 hours, grind the dal coarsely using little water. Let the batter rest for another 6-8 hours.
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3. Wash and microwave the peas, green chilies and ginger for 5 minutes. Drain, cool and grind coarsely.
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4. To the crushed mung dal batter, add the crushed green peas mixture, salt and 2 tablespoons of oil and mix well.
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5. Grease a plate for steaming and boil water in a steamer.
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6. Pour half the batter into the steaming plate and tap it to spread evenly.
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7. Steam for 8-10 minutes and remove and cool for 3 minutes. Cut into square pieces.
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8. For the tempering, heat oil in a small pan. Add in the mustard and sesame seeds, once the start popping pour this over the dhoklas.
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9. Garnish with fresh coriander leaves and shredded coconut! Enjoy hot!
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