Millet and Sprouted Moong Dhokla
Bajra Millet and Sprouted Moong Dhokla is a nutritious and protein-rich gluten-free breakfast, a snack recipe, or a healthy lunch box idea.
Soft and fluffy, these sprouted moong beans and millet dhokla are a perfect party appetizer or even a complete meal that can be enjoyed with some chutneys.
A protein-rich healthy steamed snack, this Bajra and sprouted moong dhokla or Jowar Dhokla is an easy peasy and quick recipe. You can call it steamed savory cakes made with millet flour and mung beans.
The batter gets ready in 5 minutes, with 10 minutes of resting time. Then all we need is to steam the dhokla. The last tempering is optional.
Ingredients used in Millet and Sprouts Dhokla
Sprouted Moong Beans
The first main ingredient in this recipe is Sprouted Moong Beans. One can just use soaked moong beans too instead of sprouting. However, sprouting any beans increases the nutritional content.
How to Sprout Moong beans in a cold climate?
If you want to check how to sprout mung beans at home, check out this post. I sprout mung beans successfully each time even in cold climates. When the weather is cold it might take one or two additional days, but it sprouts.
So, is this Millet and Sprouts Dhokla Instant?
Well not completely Instant but sort of. If you have the sprouted moong beans ready, it is Instant. For busy working moms like me, I sprout a batch of moong beans and keep it in the freezer for later use. This helps me in such instant recipes or recipes like this chila.
Millet Flour (Jowar / Bajra / Ragi etc.)
The next main ingredient used is millet flour. During winter months I make this Millet and sprouts dhokla using Bajra or pearl millet flour and during summer, I use Jowar or Sorghum flour. So one can use any millet flour and it will work. In between I even swap it with ragi or finger millet flour.
One can even use oats, quinoa, and buckwheat flour. But they are not millets.
Yogurt or Curd
This is used to hydrate the soak the batter in. Try to use sour curd in this as it enhances the flavor. One can replace it with water too. However, the taste of sour curd is best.
Other ingredients are spices and flavorings.
I have used ginger, green chili, red chili powder, cumin, and fresh coriander.
I have used sesame seeds as they give essential fats as well and it is good to add them with millets.
One can add some veggies to this too. But just add around 1 ⁄ 4 cup. If you add too much it gets a bit watery and the dhokla does not steam properly.
When to serve Dhokla?
As said earlier, I enjoy this dhokla for breakfast or as a main meal for lunch. At times I even make dhoklas for picnics and they are one of the best to go. I love to make this Instant Khaman Dhokla or this Rava Dhokla for picnics.
How to enjoy this Dhokla.
This dhokla can be enjoyed with some simple coriander chutney and tamarind chutney along with a cuppa. Fry some green chilies to this to enjoy the perfect Gujarati snack. If I have leftovers, I crumble them and roast them. It becomes super delicious.
Can this be Vegan?
Yes, you can make it Vegan. Just replace it with Vegan yogurt or water.
I decided to make this recipe for our Shhh Cooking Secretly group where for January 2024, Jayashree Trao from Evergreen Dishes, asked us to make a dish with sprouts. I have used the secret ingredients of Bajra flour and green chili and made this Bajra and Sprouts Dhokla. I gave her, Coconut and Jeera.
Few more Dhokla recipes
Millet and Sprouts Dhokla
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Equipment
- Steel Plate for Steamer - 8/9 inches
Ingredients
Dhokla Batter
- ½ Cup Millet Flour - Bajra/Jowar/Ragi
- ½ Cup Moong Sprouts
- 2 tablespoon Gram Flour
- 1-2 Green Chilli
- ¼ inch ginger
- ¼ Cup fresh coriander
- 2 tablespoon Curd/Yogurt -Vegan curd or water
- ¼-1 Cup Water as required
- 1 teaspoon Cumin Seeds
- 1 teaspoon Red chili powder optional
- 1 teaspoon Sesame Seeds Optional
- 1 teaspoon Fruit Salt/Eno
- Salt to taste
- Oil to grease the plate to make dhokla
Tempering (Optional)
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Sesame Seeds
- 10-12 Curry Leaves
Instructions
Preparing Batter
- In a blender add moong sprouts, green chilies, ginger and coriander.½ Cup Moong Sprouts, 1-2 Green Chilli, ¼ inch ginger, ¼ Cup fresh coriander
- Blend it in a blender.
- Now add curd and blend to a smooth consistency.2 tablespoon Curd/Yogurt
- Add 1-2 tablespoons of water at a time if required to blend.
- In another bowl add the millet flour and gram flour.½ Cup Millet Flour, 2 tablespoon Gram Flour
- Add red chili powder, cumin seeds, sesame seeds and salt.1 teaspoon Cumin Seeds, 1 teaspoon Red chili powder, 1 teaspoon Sesame Seeds, Salt
- Give it a quick mix and now add the blended sprout and yogurt mixture.
- Mix everything and make a semi-thick consistency batter.
- Add water as required. Do not add too much, we will add it later.
- Let the mixture rest for at least 10 minutes for the flour to hydrate.
Preparing the Steamer
- In your steamer or a big size vessel add water.
- Let it come to a boil.
- In the meantime, grease your plates with oil.Oil
Making of Dhokla
- After 10 mins, the dhokla batter would have absorbed water.
- Add water if required to adjust consistency to a dropping consistency.
- Now add Eno/Fruit salt and 1 tablespoon of water and mix everything.1 teaspoon Fruit Salt/Eno, ¼-1 Cup Water
- Pour this on to the greased tray.
- One can sprinkle some red chili powder or black pepper powder if required.
- Steam the dhokla for 15 minutes.
- After 15 minutes it is done or check by inserting a toothpick or a knife. It should come out clean.
- Remove and let it rest for 5 mins.
- Serve it hot or proceed with tempering as below.
Tempering
- Give cuts in the dhokla as required.
- In a tempering pan, add oil.1 teaspoon Oil
- Once hot, add mustard seeds, sesame seeds, and curry leaves and let it splutter.1 teaspoon Mustard seeds, 10-12 Curry Leaves
- Once done, pour this mixture all over the dhokla and spread it.
- Enjoy it with some delicious chutneys.
Notes
- Standard US Cups size used. 1 Cup = 236 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml
- Read above for substitutions.
- Step by step pictures to be updated soon.
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Wow, loved making the dhokla recipe. The softness and the flavour was so good, plus it was a healthy option.
Thank You, Glad you liked it
I make dhokla often but have not tried with jowar flour and sprouts. What a wonderful idea and healthy too. An excellent way to get family to enjoy sprouts.
Try it, you will love it.
Wow! Love this idea of using jowar or bajra flour to make dhokla. Never tried instant dhoklas so that will be the first time for me. After reading your post I gathered the courage to make some. We loved the dhokla and I am glad I could use the last of the bajra flour to make an amazing snack. Thanks.
That is good to hear, glad you liked it
The dhokla looks super soft and very delicious! Love the addition of millet flour here along with the moong sprouts. Will definitely try!
Thank You
That's a fantastic recipe with bajra + sprouts, REnu. I have everything listed here in my pantry, very tempted to try this ASAP! bookmarking
Such a healthy and tasty dhokla, I occasionally prepare dhokla at home but ur sprouted moong dhokla and other dhokla collection making me try them soon..
I have been looking for healthy snack ideas and I found this. I love the idea of millets and sprouts and this is what I am trying this weekend. Thanks for sharing.
Made it for evening snack and it was good. Nice recipe, thanks for sharing.
Glad you liked it, Thank You
Such a healthy and tasty dhokla. Love to make this version soon !
Dhokla with millet flour and sprouts is such a wholesome and healthy choice of a meal. Amazing way to include sprouts in our diet.