Description:FIELD OF THE INVENTION
This invention relates to the field of food science and culinary arts, specifically to the development of novel food products and methods for their preparation. More precisely, it relates to the incorporation of nutrient-rich ingredients, such as moringa powder, into traditional recipes to create enhanced food items like dhokla.
BACKGROUND OF THE INVENTION
Dhokla is a poplar savory sponge dish native to the Indian state of Gujarat. It is known for its soft, spongy texture and tangy flavor, and it's typically made from a fermented batter of rice and chickpea flour (besan) or split chickpeas (chana dal). Traditionally steamed, dhokla has a unique, airy consistency that results from the fermentation process, which is often aided by a bit of yogurt and a leavening agent like baking soda or fruit salt (eno). Once cooked, dhokla is usually tempered with mustard seeds, green chilies, and curry leaves, and garnished with freshly grated coconut and chopped coriander. It is often served with a side of chutney, usually a mint-coriander or tamarind version, which enhances its flavors. Over the years, dhokla has gained popularity throughout India and even internationally as a healthy snack, given its low calorie and high protein content. There are also various types of dhokla, such as khaman dhokla, which is softer and more yellow, and rasia dhokla, which is served with a spiced, soupy sauce. Each type brings its own unique twist to the classic recipe, making dhokla a versatile and beloved part of Indian cuisine. The market demand for dhokla has been steadily increasing in India and abroad, largely due to its appeal as a healthy, ready-to-eat snack. With rising awareness of regional cuisines and the growing interest in plant-based, gluten-free, and protein-rich foods, dhokla has found a place in diverse markets. When Moringa is added to Dhokla, the invention aims to address the problem of improving nutritional value, particularly enhancing protein, vitamins, and mineral intake. Moringa leaves are rich in nutrients like vitamin C, vitamin A, calcium, iron, and essential amino acids. Adding them to Dhokla, a popular fermented snack can help address nutritional deficiencies commonly found in vegetarian diets, especially in regions where Dhokla is widely consumed. This addition can also appeal to health-conscious consumers looking for nutrient-dense food options without sacrificing traditional flavors. Furthermore, Moringa could improve the antioxidant properties of Dhokla, making it a functional food that may benefit immunity and overall health.
Research gap
When compared to plain dhokla moringa dhokla has a slightly bitter taste with an earthy flavor which enhances the taste and texture. A vibrant greenish hue due to the leaves. The addition boosts the dhokla’s nutritional profile, making it more beneficial for immunity, digestion, and overall health
None of the prior art indicate above either alone or in combination with one another disclose what the present invention has disclosed. This invention relates to MORINGA (MORINGA OLEIFERA) DHOKLA.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings.
This invention provides a method to prepare Moringa Dhokla, a healthy and flavorful steamed snack. The process begins by creating a smooth, thick batter from gram flour, semolina, moringa powder, and a blend of spices, lemon juice, curd, and sugar, which is then allowed to rest briefly. Just before cooking, fruit soda is incorporated to lighten the batter. The mixture is then steamed until firm, cooled, and cut into pieces. A final touch involves pouring a fragrant tempering of mustard seeds, asafoetida, curry leaves, and green chilies over the dhokla. The dish is typically served warm, garnished with fresh coriander, and enjoyed with chutney.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
1.Fig 1. Moringa Dhokla in the steamer
2. Fig 2. Steamed Moringa Dhokla
3. Fig 3. Served Moringa Dhokla with tempering
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
Moringa powder is obtained by sun drying moringa leaves and then grinding them into powder
Ingredients required for preparation of Moringa Dhokla

Gram flour, Curd, Suji, Turmeric powder, Chilli powder, Salt, Moringa powder, Lemon juice, Sugar, Fruit salt, Oil, Mustard Seeds, Curry leaves, green chilies

Method of preparation of Moringa Dhokla
1. Preparation the Batter:
In a mixing bowl, combine gram flour, Suji, moringa powder, Chilli powder, lemon juice, curd, sugar, turmeric powder, and salt.
Gradually add water to make a smooth, thick batter.
Let the batter rest for 10 minutes.
Add the Leavening Agent:
Just before steaming add fruit soda to the batter. Mix well until the batter becomes light and frothy.
Steam the Moringa Dhokla:
Grease a dhokla plate or steaming tray with oil. Pour the batter into the plate.
Steam for 15-20 minutes on medium heat until a knife or toothpick inserted in the center comes out clean.
Let it cool for a few minutes before cutting into squares.
1. Prepare the Tempering:
In a small pan, heat oil and add mustard seeds. When they start to splutter, add asafetida, curry leaves and green chilies.
Pour the tempering over the steamed dhokla pieces.
Serve:
Garnish with fresh coriander and serve warm with chutney.

, Claims:1. A nutritious steamed dhokla composition comprising:
a. gram flour;
b. semolina;
c. moringa powder;
d. a leavening agent (fruit soda);
e. an acidifying agent (lemon juice and curd);
f. an edible oil; and
g. water; wherein the composition provides an enhanced nutritional profile compared to traditional dhokla compositions by virtue of the incorporated moringa powder, and exhibits a distinctive green hue and mild earthy flavor characteristic of moringa.
2. A method for preparing a nutritious steamed dhokla as claimed in claim 1, the method comprising the steps of:
a. providing a batter comprising gram flour, semolina, moringa powder, chili powder, lemon juice, curd, sugar, turmeric powder, and salt;
b. gradually adding water to the batter to achieve a smooth, thick consistency;
c. allowing the batter to rest for a predetermined period of 10-15 minutes;
d. incorporating a fruit soda into the rested batter just prior to steaming to achieve a light and frothy texture;
e. pouring the prepared batter into a greased steaming tray;
f. steaming the batter for 15-20 minutes at medium heat until cooked through;
g. cooling the steamed cake;
h. preparing a tempering by heating oil and adding mustard seeds, asafetida, curry leaves, and green chilies; and
i. pouring the prepared tempering over the cooled, steamed cake.
3. The method of claim 2, wherein the moringa powder is sourced from freshly harvested moringa oleifera leaves that have undergone a specific drying and grinding process to retain maximum nutritional content and minimize bitterness.