Dhokla Subzi
by Tarla Dalal
Added to 28 cookbooks
This recipe has been viewed 60087 times
While the dhokla subzi is a brilliant accompaniment for rotis, it can also be served as a one-dish meal as it features a wholesome gravy with turai and sweet corn, topped with pieces of protein-rich dhoklas.
For the dhokla- Drain the green moong dal, add the green chillies and 2 tbsp of water and blend in a mixer to a smooth mixture.
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- Transfer the mixture into a bowl add the salt and asafoetida and mix well.
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- Just before steaming, add the fruit salt and 1 tsp of water over it.
- When the bubbles form, mix gently.
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- Grease a 100 mm. (6”) thali with a little oil and pour the prepared batter into it.
- Steam in a steamer for 7 minutes.
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- Remove, allow it cool a little and cut into equal sized squares. Keep aside.
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How to proceed- Heat the oil in a kadhai and add the mustard seeds.
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- When the seeds crackle, add the asafoetida, ¾ cup of water and bring to boil.
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- Add the turai, soda-bi-carb, salt and the sweet corn, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
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- Add the paste and the masala, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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- Just before serving, add the dhokla pieces, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
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- Serve hot.
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Nutrient values (Abbrv) per ball
| Energy | 30 cal |
| Protein | 1 g |
| Carbohydrates | 3.9 g |
| Fiber | 0.8 g |
| Fat | 1.3 g |
| Cholesterol | 0 mg |
| Sodium | 2.1 mg |
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