A cup of tea and these moong dal dhoklas with chutney. Yummm........ a terrific treat for my Saturday afternoon!! The past afternoon my thoughts and prayers went out to all those who gave up their young lives in the war overseas. Not just for the 30 Navy Seals but for every brave soldier or innocent Afghan citizen who became a martyr in this war. God bless the families!
A simple snack such as this one is sure to take away all the blues and relax my mind from devastating news. So I was up for making some tiny dhoklas! Moong dal is full of zinc, folic acid, iron and protein and is a fabulous nutrient especially for vegetarians. A Gujarathi savory dish(originally) that can be used as a snack or a wholesome meal. For some extra zing add some chutney and snack to your heart's content because these are wholesome snacks and much healthier than crunching a bag of the 'sought after' potato chips.
Moong dal- 1 cup
Rice- 2 Tblspn
11/2 Tbblspn Yogurt.
Asafoetida- 1/8 tspn
Grated coconut- 1/2 cup
Cilantro chopped- 1/2 cup
Red chillies or green chillies chopped - 3
Mustard seeds- 1 tspn
Curry leaves- 1 Tblspn
Baking soda- 1/2 tspn
Salt to taste
Sugar- 1 tspn
1.Clean, wash and soak the moong dal in enough water for 2 hours.
2.Drain the dal, add the rice, the green chillies and a little water and blend in a mixer to a smooth paste.
3. Tranfer the mixture to a bowl add yogurt, salt , baking soda and sugar
4. Let rest for maybe 20 minutes.
5. Mix gently and pour into a greased flat metal plate that fits into a steamer. Twirl the plate to spread the batter evenly.
6. Steam in a steamer for 10-15 minutes until dhoklas are cooked.
7. Slice into small squares or diamond shapes amd cool.
8. Heat oil and Add tempering -mustard seeds, chillies and curry leaves and let them splutter.When done add asafoetida.
9. When ready sprinkle coconut, cilantro over the dhoklas and last but not least add the entire tempered spices over it toss and serve.