Energy Dhoklas

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 4 servings

Ingredients :

2 cups moong dal , soakedfor 5 hours
1 cup chopped fenugreek leaves
1 tbsp spinach (palak) puree
salt to taste
a pinch asafoetida (hing)
1 tbsp ginger-green chilli paste
4 tsp oil
1 tbsp besan (bengal gram flour)
1/2 tbsp semolina (rava)
1/2 tbsp curry leaves (kadi patta)

For Tempering
1 tbsp oil
1 tsp mustard seed
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)

Method :

Blend the moon gdal into a paste and transfer in a bowl.Add the methi,spinach puree, salt, hing, green chilli-ginger paste, besan, rawa and curry leaves and mix well and blend into a smooth paste.Cover and keep aside to ferment for 5-6 hours.Add the fruit salt or 1 tbsp oil and water ( warm )just before cooking and mix it properly.Grease plate, preheat cooker for 15 minutes, pour mixture in a thali, cook dhoklas for 15 minutes, cool at room temperature. For tempering, heat oil, add mustard seeds, jeera, curry leaves, when it crackles, pour it on dhoklas, cut it and serve with green chutney ( coriander,mint, green chillies, d