My daughter has been sick for the past week, and so she hasn’t been eating anything. She is usually not very fussy about her food, but for the past week or so, she has been very fussy. She doesn’t even want to her favorite food (Parle-G or Marie Biscuits). So, I have been trying to make something new, something I feel she might like, something that can make her feel better, and make her well soon.
Last night, I soaked green Mung daal (Mung daal with skin on), to make Pesarattu. This morning when I entered the kitchen, I just remembered that yesterday I had made Adai (Mixed Daal Dosa), and she didn’t touch it at all. So, instantly, I decided to make dhokla out of the soaked daal. The recipe below will make batter for 1-10inch diameter thali (1 plate).
¼ Cup Green Mung Daal (Mung daal with skin, or Chhilkewali Mung Daal)
1.5 Teaspoon Besan (Gram Flour)
2 Teaspoon Rice Flour
Salt to Taste
½ Teaspoon Chili Ginger Paste
½ Teaspoon Eno Fruit Salt
Oil just enough for greasing the dhokla plate
Soak the Mung daal in 2 cups water over night. The next morning, drain the water, but make sure to save about ¼ cups of the soaked water to make batter.
Transfer the mung daal into a grinder jar. Add about half of the saved water, and grind into paste. Add more water if needed for grinding, but do not add to much water. The paste should have thick consistency. Now add the salt, chili ginger paste, besan flour and rice flour. Stir well to combine everything together.
Heat a water in a dhokla vessel (steamer or rice cooker with steaming attachment will work too). Grease a thali with some oil. Once the water is boiling in the steamer/dhokla vessel, add the Eno to the batter and stir well. Immediately transfer the batter to the greased plate. Put the plate in the steamer, and steam on medium high heat for 15-20 minutes, or until a knife comes out clean.
Take the plate out of the container, and let it cool. Once cool, cut into small square pieces, and serve with your choice of chutney or with ketchup.
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