Dhokla - Moong Daal

I made this recipe when I was trying to eat a high protein diet and cutting the carbs out.  This dhokla is made from moong daal - a light lentil.  I add a little channa daal and to give variety, although I could not taste the difference.

Ingredients

1. 2.5 cups moong daal
2. 0.5 cup channa daal (optional)
3. small piece of ginger (optional)
4. green chilli pepper (optional)
5. salt to taste
6. sarson (mustard) seeds
7. 1 tbsp of 50/50 mixture of chana daal and urad daal
8. red crushed pepper (optional)
9. 0.5 tablet of Alka Seltzer
10. 3 tbsp oil and oil spray.

(Note: 1 cup daal makes about 16 idli sized dhokla; I make about 3 cups and usually freeze half the batter for next time or for chillaas - (pancake like - recipe coming later))

Process

1. Soak the daal for about 2 hours.
2. Grind the daal in a blender to fine texture. I add the ginger and green chilli at this time to grind and mix it all well.
3. If there is more than one cup, this is a good time to freeze the rest of the batter.
4. Pour the batter in a large mixing bowl and add the salt.
5. Take half a tablet of Alka Seltzer tablet and grind it well.  Add it to the dhokla batter.
6. Mix and leave for about 5 mins for the tablet to release the CO2. 
7. Meanwhile heat little amount of water in a large pot (or the idli pot) for steaming the idli.
8. Grease the idli maker or dhokla make with oil (I use oil spray).
9. Pour 1-2 tbsp of batter in the idli maker. Make sure the batter is not over filled in the holder.
10. Put the idli or dhokla maker in the steaming pot and cover.
11. Steam the dhokla for 15 mins.
12. Take the dhokla out from the idli maker.
13. When slightly cooled, cut the dhokla or idli into small 2-3 inch pieces.
14. Heat a large frying pan on the stove.  
15. Add the 2-3 tbsp oil, when heated add the urad daal and channa daal mixture.  Once it is reddish add the mustard seeds and wait for them to sputter.  Add crushed red pepper at this time if wanted.
16. Add the cut dhokla and mix well with the spices.  Roast a little bit till the dhokla are reddish.
17. Enjoy with any chutney (corriander or mint) or just like that! 

The interesting part about this dhokla is that it is versatile; one can add grated carrots or cabbage or any fine cut vegetable to add to the nutritional value of the dhokla.  I can eat this at any time of the day!