moong dal dhokla
dhokla recipes have always been requested by the readers of the blog. i make dhoklas & khandvis often but just don’t get the time to take pics.
i had taken pics of khaman dhokla (dhokla made from chickpea flour) that i had made but the pics were not at all good. so have decided to take the pics again when i make these.
when i saw this recipe of this dhokla made from whole moong beans in a cookbook – epicure’s vegetarian cuisines of india, i liked it for its ease and of course health benefits. i made the dhokla and we would have these with out morning and evening tea.
moreover what i liked about this dhokla recipe is that is completely dairy free/vegan – that is no yogurt has been added to the dhokla. the dhokla has the typical moong bean taste and is savory and sour. it tastes sour like the idlis. so if you like idlis, you may also like these dhoklas.
i did not add sugar to the recipe. if you like a sweet taste, then you can add sugar to the dhokla mixture.
the dhokla is not yellow in color. however in the original recipe coriander/cilantro leaves is added which will give the dhokla a nice light green color. i did not add coriander leaves as i did not have them when i ground the batter.
in fact this moong dal dhokla recipe is here to stay. i was skeptical first as i was not sure if the dhokla will break or will be perfectly round. was amazed when it came out nicely from the round cake pan.
just for a more nutritive boost, i have also added roasted sesame seeds to the tempering.
this is one healthy and nutritious dhokla that you can make for your family & loved ones. best accompaniment to the dhokla is mint cilantro chutney or coconut chutney. also it can go with raw papaya chutney or tamarind dates chutney.
moong dal dhokla recipe details are given below:
moong dal dhokla – vegan recipe
for the dhokla
- 1 cup whole moong beans/whole green gram
- 1 tbsp ginger-green chilli paste
- 1 tbsp coriander leaves, chopped
- 1 tbsp oil
- 1 tsp fruit salt/eno
- 1 tbsp lemon juice
- salt as required
- 1 or 2 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp roasted sesame seeds
- 1 sprig curry leaves
- 2 tbsp water
- a pinch of asafoetida
- 1/4 or 1/2 cup coriander leaves, finely chopped
- 1/4 cup grated coconut - optional
preparing the steamed dhokla
- pick, and wash the whole moong beans
- soak the moong beans in water for 6-7 hours or overnight
- grind the soaked moong with coriander leaves and very little water to a semi coarse paste.
- don't make the paste too fine.
- also the batter should not be too thick nor thin but like a dhokla batter.
- meanwhile heat water in a large pan and let it come to boil.
- grease a cake pan with some oil.
- add ginger-green chili paste, oil, lemon juice and salt to the ground moong mixture and mix well.
- finally add fruit salt/eno to the dhokla mixture and mix very well.
- immediately pour this in the greased cake tin or pan.
- place the cake pan in the large pan where the water must have already started boiling by now.
- cover the pan and steam for 12-15 minutes till the dhokla is done.
- remove the dhokla from the cake tin and then let it cool.
- in a small pan, heat oil.
- add mustard seeds and let them splutter.
- add cumin seeds and brown them.
- add asafoetida, curry leaves and sesame seeds.
- add 2 tbsp water to the tempering.
- be careful when adding water.
- pour this tempering over the dhokla.
- garnish with coriander leaves and coconut.
- serve warm with mint cilantro chutney
instead of steaming you can also microwave the dhoklas. just keep an eye when microwaving so that the dhokla does not become too dry or dense.
the dhokla can also be steamed in a pressure cooker. heat water in the pressure cake till it begins to boil. place the dhokla tin. cover the pressure cooker with the lid and remove its whistle/vent weight.steam for some 12-15 minutes till the dhokla is done.