Moong dal dhokla is a steamed snack made using yellow lentil (moong dal). Flavored with ginger and green chilies, tempered with mustard seeds and curry leaves, and garnished with coriander leaves. Moong dal dhokla can be prepared for breakfast or for snacks.
Moong dal dhokla calls for moong dal. Moong dal should be soaked for 4-6 hours; I soaked it for overnight. If you like you can add chopped ginger and chili to ground dal. I have not added any spices, you can add chili flakes, ground black pepper etc. Little lemon juice is added to activate the fruit salt, (eno). For the tempering sesame seeds (til), cumin seeds (jeera) can be used, although my favorite is mustard and curry leaves combination for all my dhokla recipes.
Another healthy and protein-rich recipe is stuffed moong dal cheela. You can find it here. A new twist to bread can be given is bread dhokla. It has an awesome texture. Find the recipe here.
1. Strain off the water in which dal was soaked. Transfer 1 cup soaked moong dal to grinding jar. Add 2-3 chopped green chilies and 2 inches chopped ginger piece. Add 1-2 tbsp water to grind the dal.
2. Make a paste. Check the consistency. It should be as that of idli batter.
3. Add salt to taste, ¼ tsp turmeric powder, and 1 tsp sugar, a pinch of asafetida, 1 tbsp oil and 1 tbsp yogurt (dahi).
4. Before proceeding make sure your steamer is ready and plates are greased, as the batter should not be held after adding fruit salt. Now it is time to add fruit salt (Eno). Add ½ tbsp fruit salt. Add 1 tbsp lemon juice.
5. Lemon juice will activate the fruit salt very effectively.
6. Pour in greased pan.
7. Sprinkle little Kashmiri red chili powder; it will give a nice contrast. However, it is totally optional.
8. Steam on a medium flame for 10-12 minutes, until the dhokla is cooked. Check by inserting a knife or toothpick. It should come out clean. If there is batter on it, steam for 2 minutes more.
9. Take it out of the steamer and let it cool down a bit. Thereafter run a knife on the sides of the pan.
10. Invert on a plate.
11. For tempering heat 1 tbsp oil. Let 1 tsp mustard seeds (raie) crackle.
12. Pour hot tempering on the dhokla. Garnish with chopped coriander.
13. Cut and serve with green chutney. Bon appétit.
PREP TIME 10 minutes + 4 hours passive time
COOK TIME 10 minutes
TOTAL TIME 4 hours + 20 minutes
For Moong Dal Dhokla:
For tempering:
For garnish
1. Strain off the water in which dal was soaked. Transfer 1 cup soaked moong dal to grinding jar. Add 2-3 chopped green chilies and 2 inches chopped ginger piece. Add 1-2 tbsp water to grind the dal.
2. Make a paste. Check the consistency. It should be as that of idli batter.
3. Add salt to taste, ¼ tsp turmeric powder, and 1 tsp sugar, a pinch of asafetida, 1 tbsp oil and 1 tbsp yogurt (dahi).
4. Before proceeding make sure your steamer is ready and plates are greased, as the batter should not be held after adding fruit salt. Now it is time to add fruit salt (Eno). Add ½ tbsp fruit salt. Add 1 tbsp lemon juice.
5. Lemon juice will activate the fruit salt very effectively.
6. Pour in greased pan.
7. Sprinkle little Kashmiri red chili powder; it will give a nice contrast. However, it is totally optional.
8. Steam on a medium flame for 10-12 minutes, until the dhokla is cooked. Check by inserting a knife or toothpick. It should come out clean. If there is batter on it, steam for 2 minutes more.
9. Take it out of the steamer and let it cool down a bit. Thereafter run a knife on the sides of the pan.
10. Invert on a plate.
11. For tempering heat 1 tbsp oil. Let 1 tsp mustard seeds (raie) crackle.
12. Pour hot tempering on the dhokla. Garnish with chopped coriander.
13. Bon appétit.
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