Looking for a healthy, tasty, and easy-to-make snack? This Moong Dal Dhokla is just what you need! Soft, fluffy, and steamed to perfection, it’s a delicious twist on the traditional dhokla— a popular steamed savoury from Gujarat- made with yellow moong dal instead of besan. That means it’s not only light on the stomach but also rich in protein, making it a perfect choice for breakfast, **evening...
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Rinse the moong dal thoroughly and soak in water for at least 1 hour or overnight.
Drain the water and blend the dal with green chillies and water (1/4 to 1/2 cup, as needed) into a smooth, medium-thick pourable batter.
Transfer the batter to a mixing bowl. Add sugar, turmeric, besan, curd, oil, and salt.
Whisk the batter in one direction for 2-3 minutes to aerate it.
Bring 4 cups of water to a boil in a wide pan with a lid or a steamer.
Grease a 7-inch steel container, dhokla plate, or cake tin with oil.
Just before steaming, add the fruit salt (Eno) to the batter. Sprinkle a few drops of water over it and gently mix without overmixing.
Immediately pour the batter into the greased tin and place it in the pan or steamer.
Cover and steam on medium-high heat for 20-25 minutes or until a knife or a toothpick comes out clean.
Let it cool slightly, then invert onto a plate and gently tap to release.
Heat oil in a small pan. Add mustard seeds and let them crackle.
Add sesame seeds, hing, and chopped chillies. Let them sizzle for a few seconds.
Pour the tempering evenly over the steamed dhokla.
Garnish with fresh coriander and coconut (if using).
Cut the dhokla into squares, diamonds, or triangles and serve with green chutney or sweet tamarind chutney.
Steam the batter in idli moulds for fun shapes and easy portions.
Always add Eno just before steaming, and ensure your steamer water is already boiling.
Adjust green chillies as per your spice preference.
You can cut the steamed dhokla into pieces first and then pour the tempering.
To reheat, steam again or microwave for 30 seconds after sprinkling some water.
Can I use any other dal instead of yellow moong dal?
Yellow moong dal is preferred for its light texture, but you can experiment with other dals like green moong dal. However, the texture and flavor may vary.
What can I use as a substitute for Eno?
You can use baking soda with a few drops of lemon juice as a substitute for Eno.
How do I store leftover dhokla?
Store leftover dhokla in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving with a sprinkle of water.
Can I skip the tempering?
Tempering adds extra flavor, but you can skip it if you prefer a simpler version of the dhokla.
Is this recipe gluten-free?
This recipe is not gluten-free due to the use of asafoetida (hing), which often contains wheat. Use gluten-free asafoetida to make it gluten-free.
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