Moong Dal Corn Dhokla Recipe | Gujarati Snacks

I love Gujarati snacks for the fact that most of them are low calorie recipes. Dhokla falls under that category.There are many versions of Dhokla like Khaman Dhokla, Khatta Dhokla, Sooji Dhokla, Moong dal Dhokla, Corn dhokla, Sandwich Dhokla, Palak Dhokla etc and  I absolutely love all the versions.The most common one is Khaman Dhokla which I would like to post it some time later.

Moong dal Corn Dhokla is also known as 'Mexican Dhokla', though I am not sure why it is given that name. Usually in Mexican Dhokla, a layer of potato slices are arranged on the batter and is steamed together which adds a nice look to the Dhokla and is a nice variation from the regular one.I have not added potato slices to it as I was in a hurry as I prepared this for DH's breakfast box.The addition of corn adds a slight hint of sweetness and also a bite in between as we add the whole corn kernels in the batter.If you are looking for healthy options for Kid's Tiffin box, I would definitely suggest you to try this once as it is a healthy and protein packed snack.

Check out few low fat Snacks recipes for Kids Tiffin box:

• Bread Besan Toast/Eggless French Toast
• Cabbage Muthia
• Maggi Noodle Cutlet/Noodle Tikki
• Masala Cocktail Idlis | Milagai Podi Mini Idlis
• Mooli Muthia/Steamed Radish Dumplings
• Vegetable Chops | Stuffed Beetroot Cutlets
• Tadka Bread Snack with Yogurt Dip

Moong Dal Corn Dhokla Recipe:

Serves 3-4

Prep time:15 mins | Cooking time:15 mins | Total time:30 mins + soaking time

Cuisine: Gujarati-Indian | Category: Snacks

Ingredients:

1/2 cup Moong dal(yellow lentils)

1/2 cup fresh Corn kernels

2 Green chillies

1 tsp Ginger,grated

1 tbsp Chickpea flour(Besan)

1 tbsp Oil

2 tbsp Sour Curds,beaten

1 tsp Sugar

1 tsp Eno (Fruit Salt)

1/4 tsp Citric acid crystals

1/4 tsp Turmeric powder

1 tbsp chopped Coriander,to garnish

2 tbsp grated fresh grated Coconut,to garnish

Salt to taste

to temper:

2 tsp Oil

1/2 tsp Mustard seeds

1 tsp Sesame seeds

1 Green chilli,slit

a sprig of Curry leaves

a pinch of Asafoetida(Hing)

Method:

• Wash and soak moong dal for 2-3 hrs.Rinse and drain the excess water.
• Grind soaked moong dal with 1/3 cup corn kernels, ginger and green chillies to a fine batter.
• Take the mixture into a bowl and add besan(chickpea flour), rest of corn kernels(roughly 2 tbsp), sugar, beaten curd, citric acid crystals, turmeric powder, salt, sugar and oil and mix nicely.The batter consistency would be some what similar to idli batter.
• Just before steaming add eno to it and mix nicely.The batter would be frothy.Immediately pour into a greased flat steel vessel or dhokla container to 1 inch thickness and steam it for 12-15 mins after the steam starts coming out.I use my pressure cooker to steam it and I remove the whistle from it.
• Cool it a bit and run a sharp knife in the edges and carefully unmold the dhokla into a plate.
• Heat oil in a small tempering pan and crackle mustard seeds and sesame seeds.
• Add green chillies, curry leaves and asafoetida and fry until the chillies wilt and spread the seasoning all over the dhokla.Garnish with grated coconut and chopped coriander leaves.
• Cut it into squares or triangles of required size.

Serve it with Green Chutney and Meetha Chutney.

Notes:

1. You can avoid corn kernels in the recipe and make it with just moong dal. Increase the dal quantity to 1 cup in that case.
2. If you want you can arrange a layer of thinly sliced potato slices on the batter before steaming.It is called Mexican Dhokla if prepared in this way.

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