बेसन न वापरता हा १ पदार्थ घालून करा हलका जाळीदार ढोकळा । Moog Dal Dhokla Recipe Madhura

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करायला सोपा मूगडाळीचा ढोकळा करण्यासाठी लागणारे साहित्य
• १ कप / ३५० ग्रॅम मूगडाळ
• १/४ कप / २५० ग्रॅम पोहे
• २ कप पाणी
• १/२ कप / १२५ ग्रॅम दही
• १/२ चमचा हळद
• १/२” आलं
• ३ हिरव्या मिरच्या
• २ लसूण पाकळ्या
• चवीनुसार मीठ
• १ चमचा इनो फ्रुट सॉल्ट
• १ मोठा चमचा पाणी
• १ मोठा चमचा तेल
• १/२ चमचा मोहरी
• चिमूटभर हिंग
• १/२ चमचा पांढरे तीळ
• ३~४ हिरव्या मिरच्या
• १/२ कप पाणी
• १ मोठा चमचा पिठीसाखर
• बारीक चिरलेली कोथिंबीर

मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
Amazon link – https://www.amazon.in/dp/B0DCJSQ9QY?ref=myi_title_dp

00:00-Introduction
01:11-Soaking moong dal
02:28-Making batter
04:00-Steaming dhokla
05:54-Tadka
06:57-Sugar water
07:19-Cutting dhokla
07:46-Spreading sugar water and tadka
08:25-Taking the pieces out
08:53-Serving
09:03-Weighing

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You can have it at any time of the day. We already have seen one dhokla recipe made from besan. This is a healthier version as we are using moong dal in this. Yes, you heard right!! At times it so happens that some people can’t have chana dal or besan or some avoid it. This is a good option for them. It turns out light, fluffy and spongy perfectly like besan dhokla. It looks tempting and tastes just awesome. It gets perfect perforated texture too!! It tastes fantastic with spicy green chutney and sweet tamarind chutney or you can have it as it is. You can either ferment the batter or make instant dhokla using Eno!! You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 1 cup / 350 gm Moong dal
• 1/4 cup Poha
• 2 cups Water
• 1/2 / 125 gm cup Curd
• 1/2 tsp Turmeric powder
• 1/2” chopped Ginger
• 3 chopped Green chilies
• 2 Garlic cloves
• Salt to taste
• 1 tsp Eno fruit salt
• 1 tbsp Water
• 1 tbsp Oil
• 1/2 tsp Mustard seeds
• A pinch of Hing
• 1/2 tsp white Sesame seeds
• 3~4 Green chilies
• 1/2 cup Water
• 1 tbsp powdered Sugar
• Finely chopped Coriander leaves

Method:
• Mix moong dal and poha well together and wash it really good 3-4 times with water.
• Soak it in water for about an hour.
• Drain all the water from the soaked mixture.
• Blend curd, turmeric powder, ginger, green chili, garlic and soaked mixture into fine paste in mixer
and take it out into a bowl.
• You can ferment the batter overnight and make dhokla next morning.
• Add salt, Eno fruit salt and water and mix everything well quickly.
• Grease a deep dish well with oil and transfer the batter into it. Spread it evenly.
• Steam the dhokla on medium to high heat for about 10-12 minutes.
• Check the dhokla with a knife. If it comes out clean, it means the dhokla is steamed well.
• Take the dhokla out and let it cool down.
• For tadka, heat up oil in a tadka pan and add mustard seeds.
• When mustard seeds pop up, add hing, sesame seeds and green chiles and cover the tadka pan.
• Turn the gas off and let the tadka sit for about 5 minutes.
• Mix water and powdered sugar well together until sugar dissolves and sugar water is ready.
• Loosen the edges on the dhokla and cut it into pieces.
• Spread sugar water all over the dhokla and spread tadka on it.
• Garnish with coriander leaves and take the pieces out. Moong dal dhokla is ready.
• It weighs a little more than 500 gm.

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