Moong Dal Dhokla
Moong dal dhokla is a savory steamed cake recipe for breakfast or anytime snacks. This soft and spongy moong dal dhokla is cooked with split yellow lentils.
Recipe Source Link:https://www.mygingergarlickitchen.com/moong-dal-dhokla-recipe/
« Go back Print this recipe »
Prep Time = 10 minutes
Cook Time = 20 minutes
Total Time = 30 minutes
Category = Snack
Cuisine = Indian
Serves = 4
Nutrition Info = 190 calories
Serving Size = 1 Serving
» For Moong Dal Dhokla Batter //
- 1 cup split yellow lentils (yellow moong dal), overnight soaked in water
- 1 meduim-sized green chili, chopped
- 1 teaspoon salt, or to taste
- 1 1/2 teaspoon sugar
- A pinch of asafoetida (hing)
- 1 tablespoon oil
- 1/2 teaspoon turmeric powder (haldi powder)
- 1/4 cup chickpea flour (besan)
- 1/2 cup natural yogurt (dahi)
- 1 1/2 teaspoon fruit salt or baking soda
» For Moong Dal Dhokla Tempering (Tadka) //
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds (rai)
- 1/2 teaspoon sesame seeds (til)
- A pinch asafoetida (hing)
- 2 small green chilies, finely chopped
- 4 tablespoons water
- 2 teaspoons lemon juice
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
» For serving //
- 1/4 cup green coriander chutney
- 2 tablespoons desiccated coconut
- 1 medium-sized onion, finely chopped
- 1/4 cup namkeen (sev)
» How to Make Moong Dal Dhokla //
- Add split yellow lentils and chopped green chilies to and mixer jar and. Grind well to make a smooth paste.
- Transfer the lentils paste to a mixing bowl. Add salt, sugar, asafetida, oil, turmeric powder, gram flour, yogurt, and mix well. Make a smooth batter.
- Add 1 glass of water to a steamer and let it boil. Grease dhokla moulds with 1 teaspoon oil.
- Now add fruit salt to the batter, and mix well, for few seconds, or until the batter becomes fluffy.
- Pour the batter into a greased dhokla mould and fill the mould half with the batter.
- Place the mould into the steamer, and let the dhokla cook in steam for about 12 minutes.
- After 12 minutes, insert a toothpick or a knife in the batter and check if it is coming out clean. If it does, then the dhokla is cooked. If not, then steam for another 2-3 minutes.
- Take out the mould from the steamer and let it cool for 5 minutes. Transfer dhokla on a plate.
» How to Make Moong Dal Dhokla Tempering (Tadka) //
- Heat oil in a small non-stick pan and add mustard seeds.
- When mustard seeds crackle, add sesame seeds, asafoetida and sauté on a medium flame for 10 seconds.
- Add green chilies and sauté on a medium flame for 30 seconds. Now add water, sugar, and salt to it. Let the water boil. Remove from heat, add lemon juice, and mix well.
» How to Serve Moong Dal Dhokla //
- Pour the prepared tempering over the dhokla, and spread evenly.
- Let the dhokla cool slightly, and then cut them into desired shapes.
- Sprinkle the desiccated coconut, chopped onions, and gram flour namkeen. Serve Moong Dal Dhokla hot with green corinader chutney. Enjoy!
- If you don't have dhokla mould, then you can use a baking tray. Any heat-proof contianer or tray would work.