GUJARATI DELICACY ON THIS NAVRATRAS | DHOKLA | GROCIONOIDA.

It is mostly served in the form of snacks to the guests in Gujarat. Now, it is widespread in many parts of the Indian states and eaten with a great pleasure. It is usually made out of gram flour but here I am gonna tell you to make it out of moong flour. To enrich the nutrition  I have used grated carrots too. It offers a good dose of folic acid and is rich in iron and protein.Try making this simple and tasty recipe on upcoming Navratras :

INGREDIENTS REQUIRED :

·        Split green gram dal [Moong dal] – 1 cup

·        Bengal gram flour – 2 tsp

·        Green chilies – 5, slit lengthwise

·        Carrots – 2 tbsp, finely grated

·        Kasuri methi – 2 tbsp

·        Low fat curd – 2 tbsp

·        Asafetida – ½ tsp

·        Fruit salt – 2 tsp

·        Salt – to taste

·        Grated coconut – 2 tbsp

·        Curry leaves – 10

·        Mustard seeds – ½ tsp

·        Cumin seeds – ½ tsp

·        Oil – 1 tsp

HOW TO PREPARE DHOKLA RECIPE :

1. Wash moong dal thoroughly with water and soak in clean water for about 2 hours
2.  Transfer to a colander and allow to drain.
3.  Add drained dal and 3 green chilies to a blender and blend to a smooth paste with very little water.
4.  Transfer dal paste to a mixing bowl.
5.  Add gram flour, carrot, curd, salt, and asafetida and mix thoroughly.
6.  Halve the mixture.
7.  Dissolve 1 tsp fruit in 2 tsp water and mix to one half of the mixture.
8.  As the mixture bubbles, grease a 7 inch thali and transfer the mixture into it.
9.  Swirl the thali to ensure even spreading of the mixture.
10.  Place in the steamer for about 10 minutes or until a teaser inserted comes out clean.
11.  Transfer to a plate, cool, and slice into squares.
12.  Repeat the same with rest of the mixture also.
13.  In a preheated pan, heat oil.
14.  Add mustard seeds and cumin seeds and allow to splutter.
15.  Add the leftover green chilies and curry leaves to this mixture and sauté for a second.
16.  Arrange the sliced dhoklas in a large plate and garnish with coconut shavings.
17.  Pour the seasoned mixture over the garnished dhoklas and serve alongside dates chutney and mint chutney.

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