Split Green Moong Dal Cakes
From lucifer 17 years agoIngredients
- 1 Cup unhulled split green moong dal shopping list
- 3 Green chillies (crushed) shopping list
- 1/2 inch ginger (crushed) shopping list
- Eno as desired shopping list
- 1 lime OR juice of one lime (fresh) shopping list
- Chopped coriander to Garnish shopping list
- curds for soaking the dal shopping list
- salt to taste shopping list
- If you wish to do the traditional Garnish: shopping list
- 1 tbspn of oil (olive or regular) shopping list
- 1 tspn mustard seeds shopping list
- 1 tspn cumin seeds shopping list
- 2 dry red chillies (whole) shopping list
- 1 tbspn freshly grated cocnut shopping list
- Chopped coriander shopping list
- A dhokla stand shopping list
- If for some reason you are unable to get a dhokla stand or cannot follow how to make one at home, you can get an idli stand. shopping list
- So the dhoklas will then be round instead of square. shopping list
How to make it
- Please note if you like it spicy you can add more green chillies or take out a few. Depends on your taste.
- In a bowl put the split moong dal and enough curds to soak it (about a cup or little more)
- Stir the curds and the dal leave to soak for 15-20 mins
- Pour in the mixer and blitz it, until its a coarse batter
- Meanwhile, on the stove take a vessel with some water at the bottom, (like how you would prepare for boiled vegetables) a stand on the top, to place the dish on)
- Take the batter in a bowl and to this add the crushed chillies, ginger and salt to taste and mix it in thoroughly
- Take a deep dish (like a half inch dept), oil the bottom of the dish
- OR IF YOU ARE USING THE IDLI STAND
- Oil each round of the idli stand and then pour in the batter
- Take a small bowl, in this add a little of the batter, a pinch of eno and some lime juice. Mix well and pour it in the oiled dish
- Put this dish in to steam,covered at the top
- The steam time should be around 5-7 mins
- Do step 10 for every time you put the batter to steam
- Like you would with a cake, put in a knife and pull out to see it is done, or else leave it on for a bit more
- Once done, place upside down at an angle to cool
- Cut into pieces and serve with freshly chopped coriander
- ********* FOR THE TRADITIONAL GARNISH *********
- Once the dish is out of steaming and cooling
- Take a small wok, put in a tbspn of oil
- Once the oil is hot enough, add the cumin seeds, mustard seeds, dry whole red chillies
- Let it crackle (make sure it does not burn)
- Pour over the steamed dhokla whilst they are in the dish
- Cut and serve with freshly chopped corriander and grated coconut
- For best taste, serve with green chutney or mint chutney


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- toon Birmingham, GB
- lucifer Bombay, IN
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