- 1 Cup Finely Chopped Fresh coriander
- 1/2 Cup Chopped Mint Leaves
- 4 tblsp Gram Flour (Besan/Chickpea Flour)
- 1 - 1/2 tsp Crushed Green Chilli-Ginger
- 2 tsp Eno Fruit Salt
- 2 Cups Sprouted Moong
- 2 Tblsp Oil
- 1 tsp Mustard Seed
- 9-10 Curry Leaves
- 2 Green ChillesSlited
- 1 1/2 tblsp Grated Coconut
Sprouts Dhokla is quite a wholesome breakfast which makes you feel fulfilling. The mint leaves in this Dhokla provide an extra bit of freshness.
In a blender, add Sprouted Moong, chopped Coriander and Mint Leaves as well as Ginger-green chili paste and blend it into a smooth paste.
Transfer this mixture into a mixing bowl and add salt as well as besan with ¼ cup water. Mix well. The mixture should look of pouring consistency.
Get your steaming pot ready. Grease the Dhokla plate with some oil.
Once this done, then add the fruit salt to the mixture, mix well and immediately pour it into the Dhokla plate.
Now place it in the steamer and steam for about 10 minutes. Just insert a knife in between and see that it comes out clean.
If it is still a little doughy, then steam for another 3-4 minutes.
Once done, switch off the flame and remove the Dhokla plate from the steamer.
For the tempering, take a small tempering pan. Add the oil and let it heat.
Add mustard seeds and let it crackle. Add curry leaves and green chilies. Sauté it on a medium to slow flame for 2-3 minutes until the rawness of it goes away.
Switch off the flame and now add this tempering to the Dhokla’s on the plate. Spread the Grated Coconut on this plate.
Cut these Dhoklas either in square shape or in diamond shape and serve.