Look inside for the video and detailed recipe.Moong Dal dhokla is a popular and delicious Gujarati snack recipe made with dhuli moong ki dal (split green gram lentil). It is a healthy, delicious and nutritious dhokla variety made with freshly ground dal paste, basic herbs and some spices. Moong dal is an excellent source of dietary fibre, iron, protein and essential vitamins. It is a very nutritious lentil variety and quite good for digestion. This soft and spongy dhokla made with moong dal is healthy, nutritious, low in calories and very light on the stomach as well. Dhokla is a steamed snack; it is a savoury, gluten-free cake that is rich in protein and absolutely guilt-free that you can enjoy anytime.Unlike the traditional besan dhokla, where dhokla is made instantly, this moong dal dhokla requires some preparations. It follows the traditional way of soaking and grinding (however, you can reduce the soaking time by soaking dal in hot water for 1 hour). The moong dal dhokla tastes excellent when served with spicy chutney like green chutney or red chilli garlic chutney, or you can enjoy it as it is with a cup of tea or coffee.
Utensil and Tools
- Philips Induction Cook Top
- Borosil Glass Mixing Bowl
- SiliconSpatula
- Cello Stainless Steel Idli Cooker
- Vinod Platinum Triply Stainless Steel Fry Pan
- Aluminium Cake Pan, 8 inch
Ingredients
- ¾ cup Moong Dal (Split Green Gram Lentil) (162 grams)
- 2 medium Green Chilli ,roughly chopped
- 1 inch Ginger , roughly chopped
- 1½ tsp Sugar (optional)
- Salt To taste
- 2 tbsp Curd
- ¼ tsp Hing
- 1 tbsp Oil
- ½ tsp Turmeric Powder
- ½ tsp Chilli Powder
- 1 tsp Eno
- ¼ cup Water
Tempering
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Sesame Seeds
- 1 spring Curry Leaves
- 4-5 small Green Chilli , slit
- 1½ tsp Sugar
- 1 tbsp Lemon juice
- 1 cup Water
- Coriander Leaves For garnishing
Video
Instructions
- Add ¾ cup of moong dal to a big bowl. Rinse the dal 3-4 times with clean water and soak it for 4 hours (you can also soak it in hot water for 1 hour to fasten the soaking process).
- Drain the soaked dal and transfer it to a grinder. Add green chilli, ginger, sugar, salt and curd to the grinder. Grind the dal to a smooth paste.
- Meanwhile, grease the pan with oil and set it aside. Heat water in a steamer and place a metal stand or round ring in the centre.
- Transfer the ground dal to a big mixing bowl. Add hing, oil, turmeric powder, and chilli powder to the bowl.
- Whisk the dal paste for 3-4 minutes until combined well. Add water and prepare a smooth batter (neither thick nor thin).
- Add Eno to the batter and mix it gently. Quickly transfer the batter to the greased pan and tap it 3-4 times.
- Place the pan on the stand in a steamer and cover the lid. Steam the dhokla batter on a medium-high flame for 12 minutes or until the dhokla is cooked completely and a skewer inserted in the centre comes out clean.
- Carefully take out the pan, and let it cool down to room temperature. Run a knife through the sides of the pan and demold it on a big plate. Cut moong dal dhokla into square pieces and set them aside.
Tempering
- Heat oil in a frying pan. Add mustard seeds and let it crackle.
- Add sesame seeds and curry leaves. Stir it for 1 minute.
- Add slit green chillies and stir them for a few seconds.
- Add water to the pan carefully. Add sugar and lemon juice and mix it well. Boil the water for a few seconds, then switch off the flame.
- Pour the tempering evenly on the moong dal dhokla. Leave it for 10 minutes, and let the dhokla soak in the water.
- Garnish it with fresh coriander leaves.
- Moong Dal Dhokla is ready to serve. Serve it warm with green chutney, coconut chutney or any condiments of your choice.
Nutrition
Calories: 244kcalCarbohydrates: 33gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 1mgSodium: 249mgPotassium: 50mgFiber: 6gSugar: 7gVitamin A: 192IUVitamin C: 21mgCalcium: 41mgIron: 2mg
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