Instant Mung Bean Sprouts Dhokla

 

Instant Mung Bean Sprouts Dhokla- a fluffy and delicious steamed savory cake from the state of Gujarat in India, often enjoyed as a breakfast/tea-time snack with chai/coffee!

I love to add healthy proteins to my salad like cooked chickpeas (chole chana), red kidney beans (rajma), paneer cubes or even some cubes of cheese!

But my all-time favorite is mung bean sprouts! Being a plant protein which is a good source of fiber, vitamins, antioxidants and of course low in calories with a moderate amount of protein, this has always been my go-to legume to add to salads!

You will find a large container of freshly made mung bean sprouts always in my fridge to stir into salads, make subjis/curries, add to dosa batter or even to make pani puris (a tangy, lip-smacking Indian street food!)

WHAT IS DHOKLA?

This culinary healthy delight from Gujarat is traditionally a steamed, fluffy and spongy savory cake (sometimes slightly sweet) made with fermented batter of rice and chickpeas. But with everyone on the quick-fix-dishes bandwagon, it has taken on a new avatar where we use only chickpea flour to make the batter.

To give it a good rise, baking soda is often used or the ever popular fruit salt – Eno’s! This salt (which is available online or in Indian stores), when added to the batter, gives it an aerated texture which is essential for a soft and spongy dhokla!

USING MUNG BEAN SPROUTS:

Normally, we use besan/chickpea flour to make the dhokla batter, but when our gourmet Face book group “Healthy Wellthy Cuisines” suggested a steamed dish as the theme this time for our bimonthly "dishathon",  my choice was to use my favorite sprouts, just freshly made, and make a dhokla using this nutrient-rich powerhouse to share!

Sprouts not only add a unique flavor but also tons of nutrition, more than just using the flour. Of course, you have to a add a few spoons of besan/chickpea flour to bind the whole mixture.

Just blend mung bean sprouts with some ginger and green chilies/Serrano/jalapeno to a smooth batter. Stir in besan, salt, a pinch of sugar or more depending upon how sweet you want it and just before steaming, some leavening agent like baking soda or what I added, Enos fruit salt.

Steam this mixture in a well-oiled pan for about 12 to 15 minutes!

For added flavor and texture, a simple tempering of mustard seeds, curry leaves and white sesame seeds is sprinkled on top. That is it! Sounds simple, delicious and healthy doesn't it?

KEY STEPS TO A GOOD, FLUFFY AND SPONGY DHOKLA:

Make sure the pan in which you are going to steam is well oiled.

Add the soda or fruit salt just before you steam; before mixing the batter, keep the steamer on the stove  to allow the water to boil and start to steam.

As soon as the rising agent is added, immediately pour into the pan and steam.

Let cool slightly before removing from pan and cut with a sharp, serrated knife.

SERVING SUGGESTIONS:

I loved this healthy, flavorful mung bean sprouts dhokla without any dip or chutney but if you like you can serve it alongside your favorite chutney like coriander chutney, tamarind chutney etc.

For added texture and flavor, garnish with a shower of freshly chopped cilantro and freshly grated coconut!

I am sure your family will love this version of healthy dhokla as did mine!

Enjoy and Happy Steam Cooking foodie friends!

Here are some more Indian snacks to enjoy with your evening chai/coffee or even for breakfast:

Spicy Kurkuri Pohe

Chatpata Misal Pav

Aloo Bonda

 

STEP-WISE INSTRUCTIONS TO MAKE INSTANT MUNG BEAN SPROUTS DHOKLA:

Grease a round pan (6-inch) or any flat pan generously with oil. Set aside.

Blend mung bean sprouts along with green chilies and ginger to a fine paste. Add very little water, just enough to run the blender. Transfer this mixture to a bowl.

Add besan, salt to taste, sugar and oil. Mix to combine well.

Meanwhile, keep a steamer (idli steamer, dhokla steamer or a pressure cooker without weight) on the stove with some water at the bottom and a trivet to place the pan in which to steam the dhokla.

Once the water starts to boil, add the Eno fruits salt to the batter and give it a gentle mix. You will notice the mixture foaming and frothing.

Immediately pour it into the greased pan and level the top. Tap the pan on the counter a couple of times and then place in steamer.

Steam cook for about 12 to 15 minutes or until a toothpick inserted in the center comes out clean.

Remove and set aside to cool slightly.

Unmould onto serving plate and cut into desired pieces when slightly cool.

Meanwhile, prepare the tempering or seasoning:

Heat oil in a small saucepan and once hot, add mustard seeds. As soon as the seeds start to splutter, add white sesame seeds, curry leaves and slit green chillies.

Saute for a few seconds and pour over the dhokla.

Serve warm or at room temperature with any chutney on the side to dip in.

Enjoy and Happy Cooking!

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I am sharing this with our gourmet food group on Face Book "Healthy Wellthy Cuisines" where the theme this time is "Steamed dishes". Do check out these other steamed delights shared by others:

• Instant Khaman Dhokla by Swaty
• Ammini Kozhukottai by Poonam
• Instant Ragi Idli by Jayashree

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Have fun cooking, eating and sharing!!!