Spongy, savoury cakes made with green gram and spinach… the perfect snack to keep you going until dinner

PP MP Fi C

Makes 28–30 pieces

Serving Size: 4 pieces (1½” x 1½” each)

Serves 7

Soaking time: 6-8 hrs

Preparation time: 5 mins

Cooking time: 35 mins

Ingredients

1 cup uncooked green moong (soak for 6-8 hours)

2 bundles of spinach (approx. 200 gms after cleaning)

2-inch piece of ginger

5-6 green chillies

1 tbsp sugar

1 tbsp lemon juice

1 tsp fruit salt (Eno)

3 tsp salt (or as per taste)

2 tsp oil

For tempering:

1 tsp mustard seeds

½ tsp white sesame seeds

2 tbsp fresh coconut, grated

1 tsp oil

Method

1. Drain and rinse moong.
2. In a blender, grind moong, green chillies, ginger, spinach, lime juice, oil, salt and sugar with ¼ cup water to a smooth paste. Check consistency to achieve a semi-thick paste, adding more water if required. Set aside.
3. Lightly grease the plates (8-inch diameter) of dhokla
4. Pour water in the dhokla maker/pressure cooker; once it comes to the boil, add ½ tsp fruit salt to half the batter and stir. Immediately pour into prepared plate.
5. Steam for 15 minutes. (If using a pressure cooker, remove the whistle before closing the lid).
6. Repeat for remaining batter. Add fruit salt just before pouring the batter into plates, as this will prevent loss of volume.

For Tempering:

1. Heat oil in a pan; add mustard and sesame seeds. Once seeds begin to splutter, turn off flame and add 2 tbsp water.
2. Spread over the dhoklas and garnish with grated coconut.

For Serving:

1. When the dhoklas are cool, cut into square pieces (1½” x 1½”).
2. Serve with green chutney (see recipe in box).

Value per serving (4 pieces)

Calories 120 kcal

Protein 6.5 gms

Fat 2.5 gms

Carbs 17 gms

Calcium 50 mgs

Fibre 0.5 gm

Iron 1.5 mgs

Jain: Omit ginger.

GF