Sprouts Dhokla (Low Calorie)

Tarla.Dalal's picture

Mar. 03, 2014

Once a Gujarati staple, steamed and low cal dhoklas are universally popular these days! They make a particularly wholesome and light breakfast. Add sprouted moong and spinach to add colour and make them more nourishing.


Sprouted moong 1 Cup (16 tbs) (whole green gram)
Finely chopped spinach 1/2 Cup (8 tbs)
Green chili 3 , roughly chopped
Salt To Taste
Besan 2 Tablespoon (Bengal gram flour)
Fruit salt 1 Teaspoon
For tempering
Oil 1 Tablespoon
Sesame seeds 1 Teaspoon
Asafoetida 1/2 Teaspoon
Curry leaves 4 (3
Finely chopped green chili 1 Teaspoon (Optional)
For greasing
Oil 1/4 Teaspoon (For greasing as needed)



1. Grease a 7-inch diameter plate with oil and set aside.


2. In blender, blend sprouted moong, spinach and green chili until smooth using little water.

3. Into a bowl, transfer the paste; add salt, besan and ¼ cup water. Mix well to make a batter of pouring consistency.

4. Just before steaming, add fruit salt and 2 teaspoon of water over the batter. When the bubbles form, mix gently.

5. Into a greased plate, pour the batter and shake clockwise to spread in an even layer.

6. In a steamer, place the plate and steam for 10-12 minutes or until done.

For Tempering:

7. In a non-stick pan, heat oil, add sesame seeds, asafoetida, curry leaves, green chili and sauté over medium flame for few seconds.


8. Pour the tempering over dhoklas, cool slightly and cut into equal diamond shaped pieces.


9. Serve immediately with green chutney.

Recipe Summary

Difficulty Level: Easy
Cook Time: 12 Minutes
Ready In: 12 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 83Calories from Fat 43

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 534 mg22.25%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet