Recipe Box

MOONG DAL DHOKLA RECIPE

PREP TIME- 6 hours

COOK TIME- 25 mins

SERVES: 4-5

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

For the dhokla

1 cup whole moong beans/whole green gram
1 tbsp ginger-green chilli paste
1 tbsp coriander leaves, chopped
1 tbsp oil1 tsp fruit salt/eno
1 tbsp lemon juice
salt as required

For tempering

1 or 2 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds/jeera
1 tsp roasted sesame seeds/bhuna hua til
1 sprig curry leaves/kadi patta
2 tbsp water
a pinch of asafoetida/hing

For garnishing

¼ cup coriander leaves, finely chopped
¼ cup grated coconut - optional

INSTRUCTIONS

Preparing the steamed dhokla

pick, and wash the whole moong beans

soak the moong beans in water for 6-7 hours or overnight

grind the soaked moong with coriander leaves and very little water to a semi coarse paste.don't make the paste too fine.also the batter should not be too thick nor thin but like a dhokla batter.

meanwhile heat water in a large pan and let it come to boil.

grease a cake pan with some oil.

add ginger-green chili paste, oil, lemon juice and salt to the ground moong mixture and mix well.

finally add fruit salt/eno to the dhokla mixture and mix very well.

immediately pour this in the greased cake tin or pan.

place the cake pan in the large pan where the water must have already started boiling by now.

cover the pan and steam for 12-15 minutes till the dhokla is done.

remove the dhokla from the cake tin and then let it cool.

Preparing tempering

in a small pan, heat oil.

add mustard seeds and let them splutter.

add cumin seeds and brown them.add asafoetida, curry leaves and sesame seeds.add 2 tbsp water to the tempering.

be careful when adding water.

pour this tempering over the dhokla.

garnish moong dal dhokla with coriander leaves.

Serve with green chutney to taste more good

It's a time where everyone is getting health concern to an extent where not mom's but even kids they have started saying no to junk. So ti keep all hale and hearty here u go for healthy "EGGLESS BANANA MUFFIN" recipe

Eggless banana muffins with whole wheat flour and toasted walnuts.

Serves: 8 muffins

Ingredients:
Whole wheat flour - 1 cup (remove 4 tsp flour)
Baking powder - ½ tsp
Baking soda - ½ tsp
Banana, ripe - 3
Sugar - ½ cup
Walnuts, toasted - ¼ cup
Butter/vegetable oil- ¼ cup
Vanilla essence - 1 tsp

Instructions:

Preheat the oven at 180 C / 350 F.

In a bowl, mix together whole wheat flour, baking powder, baking soda. Transfer to a plate.

In the same bowl, mash the bananas well using a masher.Add sugar, vegetable oil/butter, vanilla essence and mix well.

Add the flour mixture in 2 batches and mix gently till there is no dry flour patches left.

Add in toasted walnuts and mix gently.Line a muffin pan with paper liners or grease them with oil or butter.

Scoop the batter into the paper cups till ¾th full.Place the pan in the preheated oven and bake for 30-35 minutes or till a skewer inserted comes out clean.

Eggless banana muffins with walnuts are ready.Take the pan out of the oven and let the muffins cool down to room temperature before serving.

Hi all, welcome to recipe world. A world where u will get new recipes from our recipe land also if one want can contribute in their own recipies

Recipe for Chocolate Truffles:

Ingredients
45g unsalted butter, chopped coarsely
250g good quality dark chocolate, chopped coarsely
1/3 cup (80ml) thickened cream
1 teaspoon glucose
½ cup (50g) cocoa powder, sifted for dusting the finished truffles