This Moong Dal Dhokla recipe is a delightful and healthy snack that is soft, spongy, and full of flavor. It's a quick and easy recipe that combines the goodness of moong dal, poha, and semolina, paired with a delicious chutney. The tangy chutney with a flavorful tadka complements the dhokla perfectly. This recipe is perfect for a light breakfast, snack, or even as a side dish. Watch the detailed recipe on my YouTube channel, Tripti...
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Ingredients
For Batter
moong dal1cup
poha1/4cup
suji1/2cup
curd1/2cup
water1/2cup
Salt to taste
green chilli2
lemon juice1
oil2tsp
sachet Eno1
turmeric powder1/4tsp
For Dhokla Tadka
- oil2tsp
mustard seeds1tsp
sesame seeds1tsp
hing1/4tsp- green chilli5
Curry leaves
For Chutney
roasted chana dal1/4cup
desiccated coconut1/4cup- curd1/4cup
coriander leaves1tbsp- green chilli2
For Chutney Tadka
- oil1tsp
- mustard seeds1/2tsp
- Curry leaves
dry red chilli2
Nutrition (per serving)
Calories
272.4kcal (13.62%)
Protein
9.8g (19.6%)
Carbs
30.9g (11.25%)
Sugars
2.0g (4.04%)
Healthy Fat
9.6g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
How to make Moong Dal Dhokla With Chutney
Preparing the Batter
- Step 1
Soak moong dal for two hours after washing it.
- Step 2
Mix poha, semolina, yogurt, and water, and let it sit for 10 minutes.
- Step 3
Grind the soaked moong dal, poha, and semolina along with salt, green chili, and lemon juice in a mixer jar. Add water as needed to form a smooth batter.
- Step 4
Transfer the batter to a bowl and add oil, eno, and turmeric powder. Mix well.
Making the Dhokla
- Step 1
Grease a steaming plate or tray and pour the batter into it.
- Step 2
Steam the batter for 10-15 minutes or until a toothpick inserted comes out clean.
- Step 3
Once done, let it cool slightly before cutting into pieces.
Preparing the Chutney
- Step 1
In a mixer jar, grind roasted chana dal, desiccated coconut, yogurt, green chili, coriander leaves, and salt to a smooth paste.
- Step 2
Heat oil in a pan, add mustard seeds, curry leaves, and dry red chili. Pour the tempering over the chutney and mix well.
Preparing the Dhokla Tadka
- Step 1
Heat oil in a pan and add mustard seeds, sesame seeds, hing, green chili, and curry leaves.
- Step 2
Pour the tempering over the steamed dhokla and spread evenly.
Nutrition (per serving)
Nutrition (per serving)
Calories
272.4kcal (13.62%)
Protein
9.8g (19.6%)
Carbs
30.9g (11.25%)
Sugars
2.0g (4.04%)
Healthy Fat
9.6g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the moong dal is soaked well for at least two hours to achieve a smooth batter.
Add eno just before steaming to ensure the dhokla turns out soft and spongy.
Do not overmix the batter after adding eno, as it may affect the texture of the dhokla.
Serve the dhokla warm with the prepared chutney for the best taste.
FAQS
Can I use any other dal instead of moong dal?
This recipe is specifically designed for moong dal, but you can experiment with other dals. However, the texture and taste might vary.
Can I skip using eno in the recipe?
Eno helps make the dhokla soft and spongy. If you skip it, the texture might not be as fluffy.
How long can I store the dhokla?
You can store the dhokla in an airtight container in the refrigerator for up to 2 days. Reheat it before serving.
Can I make this recipe vegan?
To make it vegan, substitute curd with a plant-based yogurt and ensure the eno used is vegan-friendly.
What can I use instead of poha?
You can try using flattened rice or skip it altogether, but it may slightly alter the texture of the dhokla.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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North Terrace, Adelaide, South Australia, 5000
Australia