Prep time: 10 minutes
Cooking time: 20 minutes
What is 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, and seasoned with some spices. Moong dal is considered a light meal; dhokla made with moong dal is healthy, nutritious, and low-calorie, which is very light on stomach as well. Moong dal is also a great source of dietary fiber, iron, protein and essential vitamins. This dhokla recipe is best served with green chutney.
Let’s learn to make Moong Dal Dhokla in easy to understand quick steps.
Ingredients for batter:
- split yellow lentils (yellow moong dal), overnight soaked in water – 1 cup
- green chilies, chopped – 1
- salt to taste – 1 tsp, or as per taste
- sugar – 1 1/2 tsp
- a pinch of asafetida
- oil – 1 tbsp
- turmeric powder – 1/2 tsp
- chickpea flour -1/4 cup
- yogurt – 1/2 cup
- fruit salt or baking soda – 1 1/2 tsp
Ingredients for tempering:
- oil – 1 tbsp
- mustard seeds – 1/2 tsp
- sesame seeds – 1/2 tsp
- a pinch asafoetida
- green chilies, finely chopped – 2
- water – 4 tbsp
- lemon juice -2 tsp
- sugar – 1/2 tsp
- salt – 1/8 tsp
Ingredients for serving:
- green chutney – 1/4 cup
- desiccated coconut -2 tbsp
- onion, finely chopped -1
- namkeen (sev) – 1/4 cup
Method for dhokla:
- Take a grinder, add split yellow lentils and chopped green chilies to it. Grind well to make a smooth paste.
- Transfer the 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 in steamer and let it boil. Grease dhokla moulds with 1 tsp 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 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 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.
Method for tempering:
- 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.
- Pour this 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 chutney. Enjoy!
Happy Cooking 🙂
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