Dhokla is a soft and spongy, steamed savory cake and one of the most popular Gujarati snack. It is traditionally made with fermenting chana dal and rice mixture. There are other delicious variations as well, like rava dhokla, instant dhokla or sandwich dhokla. Moong dal dhokla is a no fermentation, low calorie dhokla made with healthy batter of soaked and ground split yellow lentils (yellow moong dal ) along with gramflour, yogurt and fruit salt and then seasoned with an aromatic tempering. Best served with a steaming cup of tea and green chutney, moong dal dhokla makes a great snack which is nutritious and lighter on stomach.
Moong Dal is one of the best plant- based sources of protein . It is also a great source of dietary fibre, iron and essential vitamins. Moong dal dhokla is a great snack for those who are trying to increase protein in their diet , reduce the calories and yet don’t want to miss out on taste ! It can be enjoyed as breakfast or a tea time snack!
Few tips for fluffy dhoklas:
- Regular Eno works better than baking soda in my opinion. Eno results is soft and fluffier dhoklas. Hence I have used eno in the recipe.
- If you dont have a steamer you can make dhoklas in an idli maker as well, however the dhoklas will look like idlis, there wont be any change in taste.
If you love dhoklas , try my rava dhokla recipe as well !
‘If you try this recipe I would love to hear from you! I would appreciate if you could leave a review or a comment below !! Please feel free to share your feedback and suggestions as well! Thank you so much.‘
Cuisine: Indian Course: Breakfast/Snack/Starter Serves: 2-3
Ingredients:
For Moong Dal Batter:
- Yellow Moong Dal: 3/4 cup ( soaked overnight or minimum 3 hours in enough water )
- Ginger: 1 inch piece, chopped
- Green chilli: 1 medium sized, chopped
- Gram Flour (Besan) : 1 tbsp
- Yogurt (dahi ): 2 tbsp
- Asfoetida (hing) : a pinch
- Salt: according to taste
- Oil: 1 tbsp
- Haldi (turmeric powder ): 1/2 tsp
- Fruit salt/ Eno: 1 1/2 tsp
For Tempering:
- Oil: 1 tbsp
- Mustard seeds (Rai) : 1/2 tsp
- Sesame seeds (Til ) : 1/2 tsp
- Green chilli: 1-2 finely chopped/sliced
- Asfoetida (Hing) : a pinch
- Curry leaves: 5-10
For Garnishing:
- Fresh Coriander leaves: 1 tbsp, finely chopped
- Dessicated coconut : 1 tbsp
- Chat Masala: 1/2 tsp
Method:
- First of all, grind moong dal , green chillies and ginger with very little water to a smooth paste. The thickness should be like idli batter, it should not be very thick or thin.
- Transfer the paste to a bowl and add salt, turmeric, gram flour and yogurt , asfoetida and oil . Do not add eno at this moment.
- Mix everything to make smooth batter.
- Boil 1-1.5 glass of water in a steamer. Grease a dhokla thali/mould of 7-8 ” diameter with 1 tsp oil.
- Just before steaming , sprinkle fruit salt to tha moong dal batter and mix lightly.
- Pour the batter into greased dhokla thali and steam for 15 minutes. Insert a toothpick or a sharp knife into the center and if it comes out clean then dhokla is ready.
- Take the mould out from the steamer and keep aside for 2-3 minutes. After 2-3 minutes, run a knife around the edges of dhokla and carefully invert it on another plate. Keep aside.
Prepare the tempering:
- Heat oil in a small pan and add mustard seeds when the oil is hot.
- Once the mustard seeds crackle , add sesame seeds, asfoetida and saute on medium low flame for 10 seconds.
- Add green chillies and saute for 30 seconds. Switch off the flame and add curry leaves. Mix everything nicely.
- Pour this tempering evenly on the prepared dhokla .
- Sprinkle chopped coriander, desiccated coconut and chat masala on dhoklas.
- Cut in to desired shapes and serve hot with green chutney.
- Enjoy!
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