Name: Rice and Pulse vege Dhokla recipe by Manisha Shukla at BetterButter
Prep time: 720 min
Cook time: 15 min
Total time: 735 min
Yield: 5
Ingredients: Rice 2 cups; Mix Pulses ( green gram, Urad, Rajma, moth) 2 cups; Curd 2 tbsp; Carrot 2 ( grated ); Cabbage finely chopped 1/2 cup; Spinach leaves finely chopped 1/2 cup; Coriander leaves finely chopped 1/4 cup; Garlic crushed 1 tsp; Ginger grated 2 tsp; Green chilli crushed 1 tsp; Red chilli powder 1 tsp; Sesame seeds 2 tbsp; Mustard seeds 1 tsp; Asafoetida 1/2 tsp; Dhania powder 1 tsp; Oil for seasoning 2 tsp; Oil to grease plates. 1/2 tsp

ABOUT Rice and Pulse vege Dhokla RECIPE

Grains and Pulses combination gives good quality Protein. This Steamed recipe certainly helps to prevent extra weight gain.

Ingredients Serving: 5

Rice 2 cups
Mix Pulses ( green gram, Urad, Rajma, moth) 2 cups
Curd 2 tbsp
Carrot 2 ( grated )
Cabbage finely chopped 1/2 cup
Spinach leaves finely chopped 1/2 cup
Coriander leaves finely chopped 1/4 cup
Garlic crushed 1 tsp
Ginger grated 2 tsp
Green chilli crushed 1 tsp
Red chilli powder 1 tsp
Sesame seeds 2 tbsp
Mustard seeds 1 tsp
Asafoetida 1/2 tsp
Dhania powder 1 tsp
Oil for seasoning 2 tsp
Oil to grease plates. 1/2 tsp

Instructions

Soak Rice and Pulses for 4 to 5 hrs in little warm water.
Coarsely grind them. Add curd and salt and keep for fermentation for minimum 6 hrs. / over night.
Add all veggies to the fermented batter. Add garlic, ginger, chilli crushed.
Add Eno if necessary. ( In winters fermentation is less ).
Grease a plate and spread the batter. Spread roasted sesame seeds and Chilli powder on it.
Steam for 10 minutes. Check with a skewer to confirm it's done.
You can eat just steamed one if eating hot with Coriander leaves Chutney and a cup of tea/ Coffee.
Season it with Asafoetida, mustard seeds and curry patta. Garnish with coriander leaves.

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