Mung bean sprouts, also known as moong bean sprouts, are a staple in many Asian cuisines. They are easy to grow, packed with nutrients, and incredibly versatile in the kitchen. In this article, we'll explore the many benefits of mung bean sprouts, how to grow your own, and a few simple yet delicious recipes that you can make with them.

## Sprouts moong nutrition
[Mung bean](https://en.wikipedia.org/wiki/Mung_bean "Mung Bean Wikipedia") sprouts are one of the most nutritious sprouts you can find. Mung bean sprouts are abundant in vitamins, minerals, and antioxidants. Just a cup of mung bean sprouts contains:

- Vitamin C: 24% of the daily value
- Folate: 17% of the daily value
- Vitamin K: 15% of the daily value
- Manganese: 12% of the daily value
- Moreover, mung bean sprouts are a good source of protein and fiber, making them a great addition to a healthy diet.

## How to mung bean sprouts
Ever wondered, How grow mung bean sprouts? Growing your own [moong bean sprouts](https://en.wikipedia.org/wiki/Mung_bean_sprout "Mung Bean Sprout Wikipedia") is easy and affordable. All you need is a jar, some mung beans, and a few days of patience. Here's how:

- Fill a clean jar with about 2 tablespoons of mung beans.
- Cover the beans with water and soak for 8-12 hours.
- Drain the water and cover the jar with a cheesecloth or paper towel.
- Rinse the beans twice a day and keep the jar in a warm, dark place.
- Once the sprouting process has reached 3-5 days, the sprouts are ready for harvest. Give them a final rinse before storing in the refrigerator.

![recipes-with-mung-bean-sprouts](//images.ctfassets.net/tkxc2stwz6tp/56xmkg2MINvT4JPoUylzPm/12427cd280080a4e97627ac2627d2a62/recipes-with-mung-bean-sprouts.jpg?fm=jpg&w=700)

## Recipes with Mung Bean Sprouts
Moong bean sprouts are a great addition to salads, stir-fries, sandwiches, and more. Here are three simple and delicious recipes that you can make with them:

## Recipes with Mung Bean Sprouts 1: Mung Bean Sprouts Salad.
This refreshing salad is a great way to enjoy the crisp and crunchy texture of mung bean sprouts. It boasts a wealth of nutrients and a delicious taste.

### Ingredients:
- 2 cups of mung bean sprouts
- 1 carrot, grated
- 1 cucumber, sliced
- 1 red bell pepper, diced
- 1/4 cup of cilantro, chopped
- 2 tablespoons of rice vinegar
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil

### Instructions:
1. In a large bowl, combine the mung bean sprouts, carrot, cucumber, bell pepper, and cilantro.
2. Mix together the rice vinegar, soy sauce, and sesame oil in a small bowl using a whisk.
3. Pour the dressing over the salad and toss to combine.
4. Serve and enjoy!

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## Recipes with Mung Bean Sprouts 2: Mung Bean Sprouts Stir-Fry
This stir-fry is a quick and easy way to enjoy the flavors and nutrients of mung bean sprouts. You can add any vegetables and proteins that you like, making this dish incredibly versatile.

### Ingredients:
- 2 cups of mung bean sprouts
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 red bell pepper, sliced
- 1 cup of mushrooms, sliced
- 1 cup of tofu, cubed
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil

### Instructions:
1. Blend the soy sauce and cornstarch together in a small bowl using a whisk.
2. In a large pan, heat the vegetable oil on high heat.
3. Add the onion, garlic, and ginger and stir-fry for 2-3 minutes.
4. Add the bell pepper and mushrooms and stir-fry for another 2-3 minutes.
5. Add the tofu and mung bean sprouts and stir-fry for another 2-3 minutes.
6. Pour the soy sauce mixture over the stir-fry and stir until the sauce thickens.
7. Serve with rice or noodles and enjoy!

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## Recipes with Mung Bean Sprouts 3: Creating Delicious Sandwiches with Mung Bean Sprouts
This sandwich is a delicious and nutritious way to enjoy mung bean sprouts on-the-go. It's also a great way to use up any leftover vegetables you have in your refrigerator.

### Ingredients:
- 2 slices of whole-grain bread
- 2 tablespoons of hummus
- 1 cup of mung bean sprouts
- 1 avocado, mashed
- 1 tomato, sliced
- 1 red onion, sliced
- Salt and pepper, to taste

### Instructions:
1. Spread the hummus on one side of each bread slice.
2. Top one slice with the mung bean sprouts, avocado, tomato, red onion, salt, and pepper.
3. Close the sandwich and press lightly.
4. Toast the sandwich until the bread is crispy and the cheese is melted.
5. Serve and enjoy!

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## Recipes with Mung Bean Sprouts 4: My Favorite: Moong Sprouts Chaat
Moong sprouts chaat is a popular Indian street food dish made from sprouted moong beans mixed with various spices, vegetables, and chutneys. It is typically served as a snack or appetizer and is known for its crunchy texture and tangy flavor. The dish is usually garnished with ingredients like sev (crunchy fried noodles), coriander leaves, lemon juice, and chaat masala to enhance its taste.

![Recipes with mung bean sprouts - Moong Sprouts Chaat](//images.ctfassets.net/tkxc2stwz6tp/3mGTqlyEn300OjfooIiAP0/a5605d25f5ee80ee862b1bb807b55e41/2021-04-21-21-57-35-241.jpg?fm=jpg&w=700)

### Ingredients:
- 1 cup of mung bean sprouts
- 1 cup  finely chopped Green Cucumber
- 1/2 cup  finely chopped Onion
- 1/2 cup finely chopped white/red Radish
- 1/2 cup finely chopped Tomato
- 2 Tablespoons raw or fried Peanuts
- 1 Teaspoon finely chopped Green Chillies
- 1 Teaspoon lemon juice
- 1 Tablespoon chopped Cillantro
- 1/2 Teaspoon Black Salt or the normal salt
- 1 Teaspoon [Chaat Masala](https://en.wikipedia.org/wiki/Chaat_masala "Chaat Masala Wikipedia") (Optional)
- 1/2 Teaspoon Chilli flakes (Optional)
- 1-2 Tablespoon Aloo Bhujia (Optional)

### Instructions:
1. In a big mixing bowl add all ingredients except salt and mix well.
2. Add salt (and aloo bhujia if using) in the end
3. Toss everything well and serve immidiately with some chopped cillantro and lemon on top

----

## Nourishing Benefits and Low-Calorie Content: A Guide to Mung Bean Sprouts.
Mung bean sprouts are not only a delicious and versatile ingredient, but they are also a nutritious option for those looking to maintain a healthy diet. One cup of mung bean sprouts contains only 31 calories, making them a great low calorie option for those looking to keep their calorie intake in check.

Along with being low in calories, mung bean sprouts are also rich in essential vitamins and minerals. They are a good source of Vitamin C, Vitamin K, and Vitamin B6, as well as iron, calcium, and fiber. Mung bean sprouts also contain antioxidants, which can help to protect your cells against damage from free radicals.

When it comes to using mung bean sprouts in recipes, there are many low calorie options to choose from. Salads, stir-fries, and sandwiches are all delicious ways to enjoy mung bean sprouts without adding extra calories to your diet. Another great option is to use mung bean sprouts as a substitute for high calorie ingredients in your favorite recipes, such as replacing pasta with sprouted mung beans in a salad or stir-fry.

## Conclusion
In conclusion, mung bean sprouts are a great low calorie option for those looking to maintain a healthy diet. Not only are they low in calories, but they are also rich in essential vitamins and minerals, making them a nutritious and delicious ingredient to add to your meals.

Mung bean sprouts are a nutritious and delicious sprout that are easy to grow and versatile in the kitchen. Whether you enjoy them in a salad, stir-fry, or sandwich, they are sure to be a hit with your taste buds and your health. So next time you're looking for a tasty and healthy ingredient, consider adding mung bean sprouts to your grocery list.

recipes-for-mung-bean-sprouts

Get your daily dose of nutrients with these 4 easy and tasty recipes with mung bean sprouts! From salads to stir-fries, these dishes are a delicious way to enjoy this versatile ingredient.

Recipes with Mung Bean Sprouts

Get your daily dose of nutrients with these 4 easy and tasty mung bean sprout recipes! From salads to stir-fries, these dishes are a delicious way to enjoy this versatile ingredient.

4 Quick and Simple Recipes with Mung Bean Sprouts

A small and cute Samosa story.
Once upon a time, in a small village in the Indian subcontinent, there lived a kind and clever woman named Amma. Amma was known throughout the village for her delicious samosas, which she made using a secret recipe passed down through her family for generations.

Every day, Amma would roll out balls of dough, fill them with a savory mixture of spiced potatoes and peas, and carefully fold them into triangles. She would then fry the samosas until they were golden and crispy, and serve them to her grateful neighbors and customers.

As word of Amma's delicious samosas spread, more and more people came from far and wide to try them. Soon, Amma's little samosa stand had turned into a bustling shop, and she was able to provide for her entire family thanks to her hard work and delicious treats.

And so, the story of Amma and her tasty samosas became the stuff of legend, passed down through the ages as a reminder of the power of hard work and good food to bring people together.

## INGREDIENTS
- 1 cup all-purpose flour
- 2 tablespoons ghee (or vegetable oil)
- 1/2 teaspoon salt
- Water, as needed
- 2 cups boiled, mashed potatoes
- 1/2 cup green peas
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon red chili powder
- 1/4 teaspoon amchur (dried mango powder)
- Salt, to taste
- Oil, for frying

## INSTRUCTION
- In a medium bowl, mix together the flour, ghee, and salt. Add enough water to make a smooth dough. 
- Cover and set aside for 30 minutes.
- In a separate bowl, mix together the mashed potatoes, peas, cumin seeds, mustard seeds, cumin powder, coriander powder, garam masala, red chili powder, amchur, and salt.
- Divide the dough into 8 equal pieces and roll each piece into a ball. On a lightly floured surface, roll out each ball into a circle about 6 inches in diameter.
- Cut each circle in half to form two semi-circles.
- Moisten the straight edge of each semi-circle with water. Bring the two moistened edges together to form a cone, and press the edges together to seal.
- Fill the cone with about 2 tablespoons of the potato filling. Moisten the top edge of the cone with water and press together to seal. Repeat with the remaining dough and filling.
FOR FRYING:
- Heat the oil in a deep fryer or large saucepan to 375 degrees F(190 degrees C). 
- Carefully place the samosas in the hot oil
- Fry for 5-6 minutes on medium to low flame occassionally turning sides, don't rush, wait until golden brown and properly crisp.
- Remove from the oil with a slotted spoon and drain on paper towels.
- Serve hot, with chutney or ketchup on the side. Enjoy!

Homemade Samosas in Under an Hour

Samosas are a type of fried or baked pastry with a savory filling, originating from the Indian subcontinent. They are often shaped like a triangle or cone and can be filled with a variety of ingredients, such as spiced potatoes, onions, peas or lentils.

Pao bhaji is a popular street food in India that consists of a spicy vegetable mixture served with dinner rolls or pao bhaji buns. It is a hearty and satisfying meal that is perfect for any time of day.

I have fond memories of eating pao bhaji as a child on family vacations to Mumbai. We would go to a small, crowded restaurant and order pao bhaji, along with a plate of bhel puri and a refreshing glass of masala chai. It was always such a treat to indulge in these flavors and textures.

Making pao bhaji at home is actually quite easy and can be done in just a few simple steps. All you need is a selection of boiled, mashed vegetables, some spices, and a good quality dinner roll or pao bhaji bun.

I hope you enjoy this recipe for pao bhaji and that it brings back memories or creates new ones for you. Whether you're eating it on the streets of Mumbai or in the comfort of your own home, pao bhaji is a truly delicious and satisfying meal.

## INGREDIENTS

-  2 cups of water
-  1 cup of water
-  2 cups of boiled, mashed vegetables (such as potatoes, carrots, peas, and bell peppers)
-  1 tsp of cumin seeds
-  1 tsp of mustard seeds
-  1 tsp of cumin powder
-  1 tsp of coriander powder
-  1 tsp of garam masala
-  1 tsp of chili powder
-  Salt, to taste
-  2 tbsp of butter
-  8 dinner rolls or pao bhaji buns

## INSTRUCTIONS

-  In a large saucepan, bring 2 cups of water to a boil. Add the boiled, mashed vegetables and stir well.
-  Add the cumin seeds, mustard seeds, cumin powder, coriander powder, garam masala, chili powder, and salt to the pan. Mix well.
-  Cook the mixture over medium heat for 5-7 minutes, or until the flavors have melded together.
-  In a small saucepan, melt the butter over medium heat.
-  Split the dinner rolls or pao bhaji buns in half and toast them in the melted butter until they are golden brown and crispy.
-  Serve the pao bhaji hot, with the toasted buns on the side. Enjoy!

Pao Bhaji Recipe 

Pao bhaji is a popular street food in India that consists of a spicy vegetable mixture served with dinner rolls or pao bhaji buns. It is a flavorful and hearty meal that is perfect for any time of day.

Experience the Taste of Mumbai with this Traditional Pao Bhaji Recipe

Indian style omelettes are a popular breakfast and snack food in households in India. Also, they are a popular street food in India. Omelettes are made with eggs, onions, and spices and are typically served with Indian bread or rice.

To make an Indian style omelette, begin by whisking together eggs in a bowl. Add in finely chopped onions, green chilies, and spices such as turmeric, red chili powder, and garam masala. Mix well.

Heat a little oil or ghee in a pan over medium heat. Pour the egg mixture into the pan and cook until the edges start to brown. Flip the omelette over and cook the other side until it is golden brown.

Serve the omelette hot, with a side of Indian bread or rice. You can also enjoy it with a side of chutney or tomato ketchup for added flavor.

Indian style omelettes are a delicious and easy breakfast or snack option that can be enjoyed by people of all ages. Give this recipe a try and add some flavor to your meal.

## INGREDIENTS
- 4 eggs
- 1 small onion, finely chopped
- 1 small green chili, finely chopped
- 1/4 tsp of turmeric powder
- 1/4 tsp of red chili powder
- 1/4 tsp of garam masala
- Salt, to taste
- 2 tsp of oil or ghee

## INSTRUCTIONS
- In a bowl, whisk together the eggs.
- Add the finely chopped onions, green chili, turmeric, red chili powder, garam masala, and salt to the eggs. Mix well.
- Heat the oil or ghee in a pan over medium heat.
- Pour the egg mixture into the pan and cook until the edges start to brown.
- Flip the omelette over and cook the other side until it is golden brown.
- Serve the omelette hot, with a side of Indian bread or rice. You can also enjoy it with a side of chutney or tomato ketchup for added flavor. Enjoy!

Indian Style Omelette

Indian style omlette, is a popular breakfast dish across India. It is made with eggs and very little spices.

South Indian dosas are a staple food in the southern states of India and are enjoyed by people all over the world. These thin, crispy pancakes are made from a fermented batter of rice and lentils and are traditionally served for breakfast or as a snack.

One of the best things about dosas is their versatility. They can be enjoyed plain or filled with various ingredients, such as potatoes, onions, and spices. They can also be topped with ghee or cheese for added flavor.

In South India, dosas are often served with a side of sambar and coconut chutney for dipping. The combination of the spicy sambar and the refreshing chutney perfectly complements the savory dosa.

If you've never tried a dosa before, you're in for a treat. They are easy to make at home and are sure to impress your friends and family. Simply follow a recipe for the batter, pour it onto a hot griddle or nonstick pan, and cook until it turns golden brown. Serve the dosa hot with your choice of dipping sauces and enjoy!

Overall, South Indian dosas are a delicious and satisfying food that are sure to become a new favorite in your household. Give them a try and taste the flavors of South India for yourself.

## INGREDIENTS
- 1 cup of parboiled rice (also known as idli rice)
- 1/2 cup of split black lentils (also known as urad dal)
- 1/4 tsp of fenugreek seeds
- Salt, to taste
- Water, as needed
- Ghee or oil, for cooking

## PREPARATION
- Rinse the rice and lentils in a bowl of water. Soak the rice and lentils in separate bowls of water for at least 4-6 hours or overnight.
- Drain the water from the rice and lentils, and transfer them to a blender or food processor. Add a little water and blend the mixture into a smooth batter.
- Transfer the batter to a large bowl, and add the fenugreek seeds and salt. Mix well. Cover the bowl with a kitchen towel and set aside in a warm place to ferment for at least 8-12 hours or overnight.
- Once the batter has fermented, give it a good stir and add a little water to thin it out to the desired consistency.

## METHOD OF COOKING
- Heat a griddle or nonstick pan over medium heat. 
- Pour a ladleful of batter onto the griddle and spread it out into a thin, circular shape using the back of the ladle.
- Drizzle a little ghee or oil around the edges of the dosa. Cook the dosa until the edges start to brown and the surface looks dry, about 2-3 minutes.
- Carefully flip the dosa over and cook the other side until it turns golden brown, about 1-2 minutes.
- Remove the dosa from the griddle and serve hot with your choice of chutney or sambar. 
- Repeat the process with the remaining batter to make more dosas. Enjoy with some sambhar and chutney!

South Indian Dosa

A dosa is a type of thin, crispy pancake that is a popular breakfast and snack food in South India. It is made from a fermented batter of rice and lentils, and is typically served with chutney, sambar, or other dips

Authentic South Indian Dosa Recipe

## INGREDIENTS:
- Thick Poha/avil/flattened rice- 1 cup
- 3 eggs
- 1 onion finely chopped
- 2 Green chilli finely chopped
- 1 Medium sized Tomato finely chopped
- 1 Tablespoon finely chopped carrots (optional)
- 1 Tablespoon Groundnuts/Peanuts
- 1/2 Teaspoon Mustard seeds 
- 1/3 Teaspoon Cumin seeds (optional)
- 2 tablespoons Vegetable Oil
- 5-6 Curry leaves
- Salt as per taste
- 1/2 Teaspoon Turmeric powder
- 1/2 Teaspoon Maggie Masala
- 1/3 Teaspoon Cumin-Coriander Powder/ Garam Masala

## STEPS:

- Heat a flat deep pan or a kadhai.
- Add a tablespoon of vegetable oil or mustard oil.
- Add mustard seeds and cumin seeds(if using) and allow it to crackle
- Add the curry leaves
- Add chopped green chillies
- Now add the peanuts and saute for a few seconds.
- Add the chopped Onion and chopped carrots
- Turn the flame to medium to low and use this time to rinse/wash your poha in normal temp. water. Take out the water fully by squizing the poha with light hands. Keep aside the Poha.
- Next add the chopped tomato to your pan and saute well for 30 seconds
- Add Turmeric powder mix everything well
- Add the squizzed poha to the pan and add Salt according to taste.
- Mix everything well
- Keep all the mixture to one side of the pan and make room for eggs now.
- Put a little oil in the emptied space. Break one egg over it. and repeat for all eggs.
- Add a pinch of chilli powder, salt and Cumin-Coriander powder on the indivisual eggs.
- Allow the eggs to cook for 2-3 minutes. 
- When the eggs are little cooked gently cover them with the poha mixture sat at the other end of the pan.
- Gently mix everything. Now you can add a little chopped onion to increase the flavou.
- Add Maggie Masala or Garam masala now.
- Turn off the flame.
- Garnish with chopped coriander leaves and cover the lid for 2 minutes.
- Mix well before you serve hot.


Anda-Poha

Anda Poha  is a quick and mouth watering snacks of India. It is rich with protein, Vitamin D and contain a good amount of Omega 3 Fatty acids along with healthy  carbohydrates, rich in iron, gluten-free.

Authentic Anda Poha: Delicious Indian Snack Made with Flattened Rice and Egg

Poha/ Chuda Upma is a traditional Indian Breakfast made with beaten rice flakes which famously called as Chuda or Poha in India. The other main ingredients are onions, peanuts and lemon juice. This recipe is very delicious to eat and quick to make. You can skip the chillies if preparing for kids.

## Ingredients
- 2 cups beaten rice flakes(Poha)
- 1/2 cup finely sliced onion
- 2 tablespoon oil (mustard oil or any vegetable oil)
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1/4 cup raw peanuts
- 1-2 finely chopped green chillies
- 4-5 curry leaves
- 1/2 teaspoon turmeric powder
- Lime/lemon juice 1 tablespoon
- Salt to taste

## Method
- Wash the rice flakes/ poha well in a sieve and kept aside.
- Add oil in a pan and heat for 2 minutes
- Add cumin seeds and mustard seeds and let them splutter
- Add peanuts and saute well
- Add onion,curry leaves and green chillies and saute on a medium flame for 2-3 minutes
- Now, add the turmeric powder and rice flakes to the pan and sprinkle with salt according to taste
- Stir well on medium flame and pour the lemon juice evenly
- Turn off the flame and serve with Indian styled tea


Poha or chuda upma

Kanda Poha is a famous Indian breakfast recipe which is both vegetarian and mouth watering

Kanda Poha/ Chuda Upma

## INGREDIENTS
- 2.5 cups whole wheat flour (atta) 
- 1/2 Teaspoon salt or add as required
- Water add as required
- Ghee(clarified butter) add as required, for roasting, can use vegetable oil also

## STEPS
- In a large mixing bowl, take 2 cups water. Add salt to it. Then add whole wheat flour.
- Mix well using your fingers like spatula. 
- After doing like this for 2 minutes add water in portions and begin to mix and knead the dough.
- Make the it a soft and pliable dough. 
- Add more water if required while kneading. 
- Cover the dough with a clean cloth or lid and keep it  aside for 20-30 minutes.

## PREPARATION
- Pinch out a ping-pong ball size dough from the dough. 
- Firstly mold it like a ball using your hands.
- Then, flatten and dust with some flour.
- Sprinkle some flour on the working surface where you are going to roll the dough ball.
- With a rolling pin, roll into a circle of about 4 inches diameter.
- Grease some ghee on the dough circle. Fold into a half.
- Here also grease some ghee on the side.
- Fold sideways and here you will get a triangle shaped fold
- Dust some flour on the folded triangle and begin to roll the triangle until you get the desired size.
- Don't make it more thin like paper, keep it as thinck as a normal dining table coaster.

## FOR PAN FRYING
- Heat a griddle or flat pan until it's really hot. 
- Lower the heat to medium to high and place a paratha on the griddle, and wait until bubbles appear, approximately in 1 minutes.
-Flip over the paratha and lightly brush some oil on the surface. 
- When the bottom side is cooked and golden-brown spots appear, flip over once more and cook for a few more seconds or until golden spots appear. You can brush some more ghee to make it more yummy.
- Repeat with rest of the dough
- Serve rightaway 


Paratha

Paratha is a famous Indian breakfast recipe.

Paratha or Parotta

## INGREDIENTS
- 1.5 cups gram flour (besan), 180 grams
- 1 tablespoon rava (or semolina) 
- 1 tablespoon sugar
- 1.5 inch ginger paste or finely crushed
- 1.5 teaspoons chopped green chillies paste 
- 2 - 3 pinches turmeric powder
- 1 - 2 pinch asafoetida (hing)
- 1 tablespoon oil - any cooking oil
- 1.5 to 2 teaspoons eno (fruit salt) or 3/4 teaspoon baking soda
- 1 teaspoon salt or as per taste
- 1.5 tablespoon lemon juice or 1/2 teaspoon pure citric acid
- 1-2 cups water

## FOR TEMPORING
- 2 tablespoons cooking oil 
- 2-3 tablespooon water
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds 
- 2 teaspoons white sesame seeds
- 10 to 12 individual curry leaves
- 1 teaspoon chopped green chilies 
- 2 teaspoons sugar (if want that sweet and sour taste)

## FOR GARNISHING
- 2 to 3 tablespoons chopped coriander leaves
- 2 to 3 tablespoon grated fresh coconut

## INSTRUCTION 
- Get ready the steamer before you prepare the batter.
- Grease a steamer pan with 2 to 3 teaspoons of oil.
- Take besan or gram flour in a mixing bowl or pan.
- Add turmeric powder, asafoetida, lemon juice, ginger paste, green chilies paste, sugar, oil and salt.
- Add 1 cup water or as required to make thick yet flowing batter. The amount of water based on the quality of your flour, so add as required.
- Stir well and then add the rava or sooji (semolina).
- Make sure there are no lumps.
- The batter should be thick yet flowing. If the batter become very watery, then add 1 to 2 tablespoons besan. 
- Bring to a boil 2 to 2.5 cups of water in a steamer pan or a stove-top pressure cooker. 
- The amount of water to be added depends on the size of the steamer or pressure cooker.
- Now add the eno or fruit salt to the batter. Try to sprinle it all over.
- Stir briskly and quickly. The eno should be mixed evenly with the batter. 
- You will see a frothy and bubbly batter then you have to be quick to proceed.
- Pour the batter in the greased pan.

## STEAMING OF DHOKLA
- Place the pan in a steamer.
- The water should already be boiling or hot when you place the pan with the batter. 
- When using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
- Steam in a deep vessel or pressure cooker, steam for 12 to 15 minutes on a medium to high heat.
- To check the doneness, insert a toothpick or sharp knife and if it comes out clean without catching any raw batter, the dhokla is done. If the toothpick/knife has some batter on it, then steam the dhokla for some more time.
- When the dhokla become lukewarm or cool, then with a butter knife gently slid along the edges. 
- Keep a plate top of the pan and invert the pan. If it was greased well, the dhokla will come out easily. Slice in cubes or as you like and keep aside.

## TEMPORING THE DHOKLA
- In a small pan, heat oil.
- Add mustard seeds and let them to crackle.
- When the mustard seeds are crackling, add the cumin seeds (optional), curry leaves and chopped green chilies (optional).
- Stir and then add some sesame seeds.
- Fry the sesame seeds for a few seconds, don't let them be brown.
- Add water slowly Be careful while adding water as the mixture sizzles. You can switch off the heat when adding water.
- Add sugar. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar has dissolved in the water.
- Then pour this tempering mixture evenly on the steamed and sliced khaman.
- Garnish with chopped coriander seeds and grated coconut.
- Serve khaman dhokla straight away or you can store them in an air tight box and then serve later after some minutes or an hour.
- If serving khaman after many hours, then do not garnish with coconut and coriander leaves.
- The dhokla can be served with any indian chutney and goes well with indian tea.

Rasawala Dhokla

It is light, spongy and includes a hint of great savory flavor from a simple combination of gram flour (besan), spices, and herbs. 

Healthy Indian Breakfast Recipes: Start Your Day Right