Green gram is one of the healthiest legumes, packed with nutrients. It is rich in protein, fiber, carbohydrates vitamins & minerals such as potassium, sodium, iron! If consumed with vitamin C rich food, the iron absorption is catalyzed. It is the best food, recommended for the patients with fever as it has anti-pyretic property too. It is a best food for diabetics, cholesterol management & people having heart disease risk and blood pressure imbalance. According to Ayurveda, any pulse or cereal must not be sprouted instead it should be soaked and consumed either raw or cooked. My friend & neighbor Sowmya who is an Ayurvedic doctor never suggests sprouting of food grains.
Recently I tried moong bean or green gram dokla as moong dal dokla was success & has become favorite of our family. I tried this new recipe soon after my co sister suggested and it turned out to be delicious. Dates, tamarind sweet & sour chutney makes a great combination to it. Now let us see the recipe of this green dokla!
Preparation Time: 3-4 hours
Cooking time: 40 minutes
Green Gram/ Whole moong – 1.5 cups
Fine semolina/ Chiroti rava – ½ cup
Green chillies – 2
Ginger – ½ inch
Salt – 1 tsp, to taste
Sugar – 1 tsp
Curds/ buttermilk – ½ - 1 cup
Lemon juice – 1 tsp
Asafoetida powder – ¼ tsp
Baking soda – ¼ tsp
Coconut oil/ cooking oil – 4 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Fresh grated coconut – 2 tbsp
Finely chopped coriander leaves – 2 tsp
- Wash and soak green gram in water for 2 - 3 hours.
- Drain water completely and grind green gram/ moong, 1 green chilli, ginger, a pinch of asafoetida and salt to smooth paste adding curds/ butter milk as required to make a batter of consistency of dosa batter.
- Now transfer this to a mixing bowl. Add fine semolina, sugar and lemon juice. Add 2 tsp oil to this. Mix well to get a batter of pouring consistency (of idli batter). If it is thick, add little curds to adjust.
- Add baking soda and mix lightly once.
- Keep the steamer or pressure cooker with water to boil.
- Grease a flat round dish (vessel) with few drops of oil/ ghee. Pour the prepared batter to it.
- Keep the dish inside steamer or pressure cooker. Cook for 30 – 40 minutes, until inserted fork comes out clean.
- Allow cooling for few minutes. Then, clear the sides using a sharp knife.
- Invert the dokla on a flat surface like a plate.
- Prepare a seasoning of mustard, cumin, asafoetida & chopped green chilli (optional) in oil and pour on top of the dokla evenly.
- Garnish with chopped coriander leaves & grated coconut.
- Cut into desired shape. Serve warm with green chutney (mint/ coriander chutney) or sweet & sour chutney.
- If you are using pressure cooker to steam cook, then do not use the weight.
- Cooking time varies depending on the thickness of the batter in the dish. Mine took 40 minutes. Keep an eye after 25 minutes of cook time.
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