Categories
Healthy food

(206)Moong flour Dhokla

Ingredients

  • 1 cup Moong flour.
  • 1 cup Roasted Suji.
  • 1 cup grated carrots.
  • 1 cup curd
  • 1 cup water.
  • ½ cup freshly chopped Coriander leaves.
  • 1 tsp. Salt.
  • ½ tsp. Ginger paste.
  • 1 tsp. Green chilli paste.
  • 2 tbsp. Oil.
  • 1 sachet regular eno fruitsalt.

Method

  1. In big sauce pan mix moong flour and roasted suji thoroughly.
  2. Add all other ingredients except eno fruitsalt. Mix well and keep aside for 30 minutes.
  3. After 30 minutes adjust the consistency by adding 1-2 spoons of water.
  4. Add eno fruitsalt and mix thoroughly and transfer the batter in greasy plate . Fill ¾ of dhokla plate with batter.
  5. Place dhokla plate in preheated dhokla pan or big size kadhai with stand and steam for 20 minutes on fast flame.
  6. After 20 minutes remove dhokla plate from dhokla pan.
  7. Keep aside for 2 minutes and then cut into desirable shapes.
  8. Serve hot with Green chutney and Red Sweet chutney.
  9. Or if you want to carry in tiffin box then you can temper it. So while consuming you won’t feel it dry.
Moong flour mix with roastred suji.
Grated Carrots
Dhokla plate placed in steel kadhai
Moong Dhokla
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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