This healthy dhokla is not only a great option for Diabetics, it can be served for your kids snack. Of course my boys won’t try, however Konda loves such snacks. So sending this to Harini, who is hosting my Kid’s Delight, themed on Healthy Snacks for Kids
Moong Dal and Peas Dhokla ~ Oil Free Breakfast Recipes
For the second day of BM#43, week 1 under Dhokla, I made this delicious and beautiful looking peas Dhokla with Moong dal. Though the recipe says you should soak the split moong dal for 4 hrs, this split dal actually gets very soft even with 30 mins. So when you want to have a quick dish on hand, this suits so well.
I never expected this to turn out so good, I was so taken in by the taste and this has become been added to our must make again easy dishes. This dish also uses very little oil, almost just a teaspoon or 2, this falls under oil free breakfast.
Try this and enjoy!
Moong Dal and Peas Dhokla
Split Yellow Moong dal – 1/2 cup
Boiled and shelled green peas – 1/2 cup
Green chillies, ginger paste -1 – 1 & 1/2 tsp
Gram flour / Chickpea flour – 2 tsp
Sugar – 1/ 2 tsp
Cooking Soda – 3/4 tsp
Salt to taste
Grated coconut – 2 tbsp
Oil – 2 tsp
Mustard seeds – half tsp
Green Chillies, finely shopped – 3
White Sesame Seeds -1 tsp
A few curry leaves
How to make Moong Dal Peas Dhokla
Boil peas and keep it aside.
Wash and soak moong dal for 4 – 5 hours. Rinse and drain the excess water. Grind soaked moong dal with peas, ginger and green chillies to a fine paste.
Transfer to a bowl and add gram flour, sugar, salt, cooking soda, oil and mix well.
Have a cooker pan with water and the plate on heat. When the water starts to boil, add frothy batter to a greased bowl, place on the cooker pan plate.
Cover with lid without the whistle. Cook for 15 – 20 mins on sim.
Cool it a bit and run a knife in the edges and carefully un-mould the dhokla onto a plate.
Heat oil in a small pan and put in the mustard seeds, sesame seeds. Allow them to crackle. Add green chillies, curry leaves and fry until the chillies turn colour and spread the seasoning over the dhokla.
Garnish with coriander leaves and grated coconut. Cut into squares or triangles of required size.
Serve with sauce.
I added green chilies, ginger paste. However you can add all these along with peas and grind.
You can add turmeric powder to the batter before steaming.
For tempering you can add red chilies instead of green chilies as well along with hing.