Spongy soft and insanely delicious, this Sprouts Dhokla might just change your Diwali snacks game! These are super healthy, easy to make, plus that bright green color ensures these stand out on the Diwali food too ✨
Don’t be fooled by the simple, healthy ingredients, this Sprouts Dhokla tastes incredible! It has the same soft and spongy texture of the regular yellow dhokla, but this one is loaded with so much flavor! And the best part? It’s super healthy and comes together really quickly – no fermentation required!
Plus, that vibrant green color, coupled with a little creative plating can make this moong dhokla really stand out on the Diwali food table ✨
Finish with a tempering for loads of flavor and serve with tomato ketchup or coriander chutney for a Diwali appetiser no one would be able to stop eating!
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Richa’s Top Tips
- I have used packaged sprouted moong (mung beans) easily available both online and in stores. You could even sprout yours at home from scratch. You might find this article helpful.
- It’s important to rest the dhokla after adding the tempering. This will allow the dhokla to soak up the oil from the tempering and become even softer.
- Make sure the water is at a rolling boil before adding fruit salt to the batter and steaming. This is really important for super soft and spongy dhoklas.
- You can make these dhoklas up to a day ahead and store in the fridge overnight. Simply steam them for 5 minutes and add tempering whenever you’re ready to serve! Super handy if you’re cooking for a large crowd.
Frequently Asked Questions
This green dhokla makes for a great party appetiser, and there are so many ways to serve it. You can arrange it on a platter like I have, or place it on a charcuterie board with a few different types of snacks, sweets, fruits, and dips to make for a fun grazing platter for card parties.
Even though these dhoklas taste best when served fresh, you can steam the dhoklas the previous day and store them in the fridge overnight without the tempering. Next day, steam the dhoklas for 5 minutes and add tempering. Piping hot dhoklas are ready to be served!
This is especially helpful if you are hosting or need to make a large batch for a potluck Diwali party.
I have never tried this myself, but I am guessing it should work. However, the color and flavor will change a little bit, but I think it will still be amazing.
If you are looking for vegetarian Diwali party snacks or appetisers that are easy yet delicious – then look no further than this Sprouts Dhokla.
If you try this recipe, do let me know what you think in the comments below. Also, please send pictures of your Diwali food table over on my IG @my_foodstory – I love hearing from you!
Sprouts Dhokla
Equipment
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1 steamer
Ingredients
For the dhokla batter
- 1 cup moong sprouts
- ½ cup roughly chopped palak spinach
- 4 tablespoons gram flour besan
- 2 tablespoons curds sub with greek yogurt
- 1 green chilli
- ½ inch ginger
- ½ teaspoon cooking oil
- ¼ teaspoon salt
- 1 teaspoon water
- 1 packet eno 1 teaspoon, 5gms
For tempering
- 1 tablespoon cooking oil
- 1 teaspoon mustard
- 1 teaspoon white sesame seeds
- ½ teaspoon hing
- 15 curry leaves
- ½ teaspoon sugar
- Juice of half lemon
For Garnish
- 1 tablespoon chopped coriander
- 1 tablespoon grated coconut
Instructions
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Preparing dhokla batter: Add all the ingredients for dhokla batter except eno to a mixer grinder and grind it to a smooth paste. The consistency of the batter will be like cake batter. It should fall in a ribbon like consistency when poured with a ladle. If it’s too thick, you can add another 1 or 2 teaspoons of water to get the right consistency.1 cup moong sprouts, ½ cup roughly chopped palak, 4 tablespoons gram flour, 2 tablespoons curds, 1 green chilli, ½ inch ginger, ½ teaspoon cooking oil, ¼ teaspoon salt, 1 teaspoon water
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Prep the Steamer: Heat water in a steamer. Grease the steamer plate with oil. Make sure the water in the steamer is boiling.1 tablespoon cooking oil
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Add Eno: Once the water starts boiling, add fruit salt or Eno to the batter, and mix gently till the batter is frothy. Immediately pour the batter onto the greased plate.1 packet eno
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Steaming Dhoklas: Steam on low for 15 minutes. To check if the dhokla is cooked, insert a toothpick in the centre of the dhokla and if it comes out clean, it's cooked. If it still has batter on it, steam for a few more minutes until done. Remove the plate from the steamer and set aside to cool.
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Tempering: Heat oil in a pan, add mustard seeds and once they splutter, add sesame seeds, hing, curry leaves, salt, sugar and water. After 15-20 seconds, switch off the stove and squeeze lemon. Mix well.1 teaspoon mustard, 1 teaspoon white sesame seeds, ½ teaspoon hing, 15 curry leaves, ½ teaspoon sugar
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Serving Dhoklas: Demould dhoklas once cooled and cut into squares. Pour the tempering over the dhokla and spread it out. Garnish with grated coconut & chopped coriander just before serving.1 tablespoon chopped coriander, 1 tablespoon grated coconut, Juice of half lemon
Notes
- Substitute for Eno: If Eno (fruit salt) is unavailable in your area, you can replace 1 teaspoon Eno with ½ teaspoon baking soda + ½ teaspoon lemon juice.
- It’s important that the consistency of the batter is like cake batter that falls like a ribbon when poured so that the dhoklas cook well & are porous.
- It’s really important to have the steamer going and the water boiling before you add eno or fruit salt to the batter. If there is a long gap between adding eno and steaming, the dhoklas won’t be light and spongy and will become dense.
- Don’t skip the tempering as it adds that perfect balance of sweet, salty, sour flavour that’s so essential to amazing dhoklas
- These taste best when fresh, but can be made a day in advance and refrigerated. Steam them for 5 minutes just before serving.
- They remain fresh in the fridge for up to 5 days.
Nutrition
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