Moong dal or 'mag na' dhoklas are a favourite breakfast recipe of gujaratis. Not only are these dhoklas very simple to prepare, they can also be made well in advance. To enhance its flavour and nutritive value, add some grated carrots or ground peas to the batter. Serve with low calorie green chutney.

Moong dal or 'mag na' dhoklas are a favourite breakfast recipe of gujaratis. Not only are these dhoklas very simple to prepare, they can also be made well in advance. To enhance its flavour and nutritive value, add some grated carrots or ground peas to the batter. Serve with low calorie green chutney.

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Rava Dhokla recipe, a classic among Gujarati recipes, is made with semolina, curd and tempered with spices.One of the easy to make snacks which is healthy.

Rava Dhokla recipe, a classic among Gujarati recipes, is made with semolina, curd and tempered with spices.One of the easy to make snacks which is healthy.

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Sandwich dhokla-Savoury steamed lentil and rice cake-speciality from the state of Gujarat

Sandwich dhokla-Savoury steamed lentil and rice cake-speciality from the state of Gujarat

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Moong dal dhokla, this is my favourite recipe. . It is very easy to make and a perfect snack recipe. . . Serve with green chutney and relsih it. .

Moong dal dhokla, this is my favourite recipe. . It is very easy to make and a perfect snack recipe. . . Serve with green chutney and relsih it. .

These dhoklas are so soft and spongy that the reference to nylon is really apt! what is more, this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this dhokla. Temper just before serving, for the perfect “100/100”!

These dhoklas are so soft and spongy that the reference to nylon is really apt! what is more, this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this dhokla. Temper just before serving, for the perfect “100/100”!

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