2020 for me started with amazing healthy eating habits and exercising regularly. I have moved to more and more plant-based diet and less and less of processed food. I plan my meals around plant-based foods derived from plants, vegetables, grains, nuts, seeds, legumes and fruits. This recipe is a classic example of plant-based meal, enriched with protein, fiber and vitamin C. Makes a satisfying snack for kids and adults at anytime of the day.
INGREDIENTS
1 cup black-eyed beans (Chawli)
3/4 cup water
3/4 cup chopped spinach
3/4 cup chopped fenugreek
1 tablespoon green chilli-ginger paste
1 1/2 teaspoon asafoetida
1 tablespoon fruit salt
1 tablespoon oil
salt
For Green Chuntey
2 tablespoon fresh grated coconut
1-2 green chillies
1/2 cup cilantro chopped, washed
2-4 cashews
6-7 raisins
1/2 teaspoon cumin seeds
1/2 teaspoon lemon juice
salt
DIRECTIONS
Step 1
Wash and soak the beans for at least 6 hours. Then drain the water.
In a blender add 3/4 cup of water and beans to make a smooth batter.
Step 2
Add the chopped spinach, fenugreek leaves, oil, green chili-ginger paste, asafoetida and salt. Mix all the ingredients well into the batter. [Do not add fruit salt until you are ready to pour the batter in the steamer].
Step 3
Put the steamer on the gas and when the water in the steamer starts to boil, add the fruit salt into the batter and mix well. [Add the fruit salt into the batter just before you are ready to steam the dhoklas, or dhoklas will not rise].
Step 4
Pour the batter into 3 greased shallow plates, put them in the steamer and steam for 8 to 10 minutes. [Note that the water in the steamer should be boiling when you put in the dhoklas to steam].
Step 5
In a small blender, add all the ingredients of the chutney and blend the mixture for 2-3 minutes. Serve the steamed dhoklas hot with sweet and spicy chutney.
Alternatively the recipe could be used to make pancakes instead of steamed dhoklas. Here is a quick way to make the pancake batter by using the above recipe.
DIRECTIONS
Blend soaked black eye peas, spinach, green chilies, ginger and salt in the blender and make a smooth batter. Add 1 tablespoon oil, 1/2 teaspoon asafoetida, 1 teaspoon chia seeds and 2 tablespoon hemp seeds to the batter. [Do not add the fruit salt if you are making the pancake batter]. Heat a lightly oiled griddle or frying pan over medium high heat. pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with green chutney.
