They are quick snacks made with green moong beans. Moong beans are high in nutrients and antioxidants which provide many health benefits. In this recipe, I share soft and spongy green moong dhokla and crispy moong beans appe. Both are healthy snack recipes that can be enjoyed for all parts of the days meal including for kids and teenagers. Do try this!
The key to making tasty green moong beans nashta at home are
- Firstly, nashta is made entirely with green moong beans. but the same recipe can also be made with a combination of other lentils like chana dal with equal proportions. Also, make sure to soak the moong beans well; otherwise, it won’t be easy to blend.
- Nasta batter should be medium thick and pouring consistency. Also, add some rava which makes it fluffy and soft.
- For soft and fluffy dhokla and appe, I have added Eno fruit salt which can be easily replaced with baking soda if you wish to. But I would heavily recommend skipping turmeric as it would react with baking soda to yield pink spots.
- Lastly, green moong nasha tastes great when prepared slightly spicy, sweet, and tangy. Also, serve hot with chutney and tomato ketchup.
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Recipe video
Green moong nashta | moong dhokla recipe | moong appe recipe
Ingredients
For batter
- 1 cup-soaked green moong
- ½ cup poha
- 1 small bunch boiled palak leaves
- ½ cup coriander leaves
- 3 green chilli
- 1 inch ginger
- 4 tbsp curd
- Pinch of hing
- Salt to taste
- 1 tbsp sugar
- 3 tbsp water or as required
- 2 tbsp fine rava
- 1 tbsp oil
For green moong dhokla
- ½ portion of batter
- ½ tsp Eno
- 1 tsp lemon juice
- for dhokla tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 2 chopped green chilli
- Some curry leaves
- Pinch of hing
- Garnish: Some coriander leaves
For green moong appe
- ½ portion of batter
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp chana dal
- ½ tsp urad dal
- Some curry leaves
- ¼ cup chopped onion
- Oil
- Some sesame seeds
Instructions
Making green moong nashta batter
- Wash and soak green moong for 5-6 hrs or overnight.
- Then, add ½ cup poha, wash and soak it with 1-2 tsp water.
- Add moong beans, soaked poha, boiled palak leaves, coriander leaves, green chili, ginger, curd, hing, salt, sugar, and water in a mixture jar. Grind it into thick and smooth batter.
- Add batter into mixing bowl. Then add rava and oil. mix well and whisk batter for 2 minutes.
- Now divide the batter into two equal parts.
Making mug na dhokla
- in one portion of the batter, add Eno fruit salt and some lemon juice. Mix well.
- Now grease a small bowl with oil. add 1 ladle of batter into it.
- Then steam dhokla on high flame for 12-14 minutes.
- Cool down steam dhokla and demould it.
- Now in tadka pan, add oil, mustard seeds, sesame seeds, chopped green chili, curry leaves, and hing. Saute it.
- Then add tempering on dhokla and spread it.
- Garnish with coriander leaves and serve dhokla with garlic chutney.
Making moong appe
- Take another portion of the batter.
- Now in a tadka pan, add oil, mustard seeds, chana dal, urad dal, curry leaves, and onion. Saute it.
- Then add the tempering to the batter and mix well.
- Now add Eno fruit salt and lemon juice. Mix well.
- Now heat and grease the appe pan with oil.
- Then add some sesame seeds and pour the batter into molds. make sure to add little oil in each mold to get a crispy appe.
- cover and cook for 3-4 minutes or until the appe is cooked well. further, flip gently and cook both sides.
- Green moong appe is ready to serve with chutney or tomato ketchup.
Notes
- The addition of some soaked poha helps to make soft nashta.
- Do not add more water while grinding the batter.
- Grind batter into a smooth and thick paste.
- Whisk batter in one direction, so air-particle incorporate into the batter and become light and fluffy.
- add fine rava if your batter is slightly thin.
- Steam dhokla on high flame. Do not steam it on a low flame.
- cook appe on a low flame; do not cook it on a high flame otherwise it becomes raw from the inside.
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