MOONG METHI DHOKHLA

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DFT

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Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is originally made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Today I customized the recipe by using Green moong instead of besan ( chick peas flour). to make it more healthier I added methi ( fenugreek) leaves to the batter. The overall combination of ingredients made it so healthy so I decided to make it as an entry for this week’s DFT ( DIABETIC FRIENDLY THRUSDAY).

” Mission with a cause” an initiative by My friend cum Food blogger Sonal Gupta.
Joining hands are buddy bloggers
Me
Prachi Garg
Shailja Tomar Gonsalves
Sarika Seth Gunjal
Anupama Nagarajakumar
Apsara Gopalarathnam
Chahat Kaur

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FENUGREEK LEAVES – An unusual amino acid (4HO-Ile), so far found only in fenugreek, has possible anti-diabetic properties such as enhancing insulin secretion under hyperglycemic conditions, and increasing insulin sensitivity.
GREEN MOONG DAAL- Gluten free, High protein, Vegan, high in fiber, low in fat Green moong daal is considered a very healthy option for diabetes. Not only this, it is high in iron, folate, copper, magnesium, manganese, phosphorus and potassium. Although it is higher in calories and carbs than grain flours, mung beans are considered a low glycemic food.

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Here is the recipe

MOONG METHI DHOKHLA

Moong daal – 1cup
Methi leaves- 1 bunch
ginger- 1 inch
green chili-1 or 2
Fruit salt-3 tsp ( or 1 pouch of ENO)
lime juice-1tsp
salt-to taste
Oil-1/2tbsp.
heeng( Asafoetida)-a pinch
FOR TADKA
oil-1/2 tbsp.
mustard seeds-1tsp
Curry leaves – 4-5
heeng-a pinch
Grated coconut for garnishing

METHOD

  • Wash and soak moong daal overnight or for 4 to 6 hours.
  • In a Non stick Pan add oil. Put Heeng powder and add methi leaves. Cook it for few minutes till the leaves become tender.
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  • Let it cool and grinder moong daal, ginger and chili to make a paste. You can add some water if you think the batter is too dry to grind.
  • Put lime juice, salt, fruit salt and mix well.
  • Grease the Dhokhla plate and spread the dhokla batter on it.
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  • Steam it for 10 – 12 minutes and let it cool.
  • Mean while prepare tadka. heat oil in a pan and add mustard seeds, curry leaves and heeng.
  • Spread this Tadka over Dhokhla and cut it into desired shapes.
  • Garnish with Grated coconut and serve hot with chutney.

    Enjoy,
    Swati.

    ” DIABETIC FRIENDLY THRUSDAYS” a great initiative started Sonal Gupta of simply vegetarian .You can read more about this initiative and learn more diabetes friendly recipes here.

    NOTES
    Disclaimer – The recipes and ideas given are just suggestions and conclusions based on my knowledge which I got from internet and some other sources. I am not a doctor or a nutritionist. Please consult your doctor for your personal dietary specifications as needed.I personally liked this initiative as some of my own family members have diabetes too. I will enhance and upgrade my knowledge regarding this disease and try to update more and more diabetic friendly recipes.
    Thanks!

    • 6 comments

    2. pooja says:

      Hi.. Recently I was diagnosed with Gestational diabetes and so I am always looking for receipes which can help me keep my blood sugar in the normal range. Came across ur blog thru Ed and tried the dhokla tdy. Turned out perfect. Thanks.

      Suggestion – if u could add the nutrition value for ingredients will be nice and helpful.

      Reply
    3. Nargis says:

      My daughter has been diagnosed as being insulin resistant and i have to now look for healthy recipes. tried this dhokla from a shop and loved it . so searched the net . am excited to try the recipe . Thank you.

      Reply

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