Ingredients
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1 cup whole mung beans (soaked overnight) whole mung beans1 cup whole mung beans (soaked overnight)
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1/2 cup grated carrot grated carrot1/2 cup grated carrot
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1/4 cup plant-based yogurt plant-based yogurt1/4 cup plant-based yogurt
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1 teaspoon grated ginger grated ginger1 teaspoon grated ginger
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1 green chili, finely chopped (optional) green chili1 green chili, finely chopped (optional)
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1/4 teaspoon ground turmeric ground turmeric1/4 teaspoon ground turmeric
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3/4 teaspoon salt salt3/4 teaspoon salt
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1/2 teaspoon baking soda baking soda1/2 teaspoon baking soda
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1 tablespoon lemon juice (for after fermentation) lemon juice1 tablespoon lemon juice (for after fermentation)
Directions
Soak, blend, ferment, steam, and temper for a nourishing, savory Indian-style vegan breakfast. For a spicier version, add more green chili or sprinkle with chili powder before serving. You can swap carrots for seasonal veggies like grated beetroot or zucchini.
Steps
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1
Done
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Drain soaked mung beans and blend with plant-based yogurt, ginger, lemon juice, and green chili (if using) until you have a smooth, thick batter. |
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2
Done
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Transfer to a bowl, add grated carrot, turmeric, and salt. Mix well. |
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3
Done
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Cover and allow to ferment in a warm place for 8-12 hours or overnight (batter should have a slight tang and bubbles). |
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4
Done
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After fermentation, gently fold in baking soda and an extra tablespoon of lemon juice. Mix lightly; do not overmix. |
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5
Done
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Pour batter into a greased or parchment-lined steaming dish (about 1-inch thick). |
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6
Done
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Steam in a steamer or large pot with trivet for 15-20 minutes, or until a toothpick comes out clean. |
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7
Done
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Let cool for 5 minutes, then run a knife around the edge and invert onto a plate. |
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8
Done
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For tempering: Heat a small skillet, add mustard seeds; when they splutter, add curry leaves, dried red chilies, and sesame seeds. Sauté for 30 seconds. |
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9
Done
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Drizzle the tempering over the dhokla. Sprinkle with fresh coriander. |
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10
Done
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Cut into squares or wedges and serve warm, ideally with green chutney. |
