Moong Dal dhokla with step by step photos – This is a healthy, tasty and nutritious dhokla variety made with mung lentils, herbs and spices. A delicious vegan, protein-rich and guilt-free snack that you can enjoy any time.
When I saw this dal dhokla made from whole moong beans in a cookbook “Epicure’s vegetarian cuisines of India” by Asha Khatau, I liked it for its ease and of course health benefits. I made the dhokla and we would have these with our morning and evening tea.
Moreover what I liked about this recipe is that it is very easy to make and taste delicious. It also does not require Yogurt (curd).
This dhokla has the typical moong bean taste and is savory and sour. It has a sour taste like that of idli. So if you like idli, you may also like this moong dal dhokla. I did not add sugar to the recipe. If you like a sweet taste, then you can add sugar to the dhokla mixture.
In fact this recipe is here to stay. I was skeptical first as I was not sure if the dhokla will break or will be perfectly round. I was amazed when it came out nicely from the pan.
Just for a more nutritive boost to the moong dal dhokla, I have also added roasted sesame seeds to the tempering.
This is one healthy and nutritious snack that you can make for your family & loved ones.
Few more variations on the blog are
- Chana Dal Dhokla – the fermented version made with chana dal and rice batter.
- Khaman Dhokla Recipe – made from besan or gram flour.
- Rava Dhokla – made from sooji or cream of wheat.
- White Dhokla – fermented version made from rice and urad dal batter.
Best accompaniment to moong dal dhokla is mint cilantro chutney or coconut chutney or any green chutney of your choice. Also, it can go well with raw papaya chutney or tamarind dates chutney.
How to make moong dal dhokla
1. Rinse 1 cup whole moong beans with water a couple of times. Then drain all the water.
2. In a bowl, soak the moong beans in enough water for 6 to 7 hours or overnight.
3. Later drain all the water from the soaked moong beans and again rinse them with fresh water. Then drain all the water.
Add the moong beans to a grinder or blender jar. Also add 1 tablespoon coriander leaves (chopped) and ½ cup of water.
4. Grind to a semi coarse paste. Don’t make the paste too fine.
5. Also the batter should not be too thick nor thin but like a dhokla batter. Remove the batter in a mixing bowl or vessel and set aside.
6. Meanwhile in a large pan take about 2 to 2.5 cups of water. Keep a metal stand or a trivet in the pan. Now heat the pan till the water comes to a boil.
7. Meanwhile, grease a steaming pan with some oil. You can use any neutral flavored oil.
8. Add 1 tablespoon ginger-green chili paste to the ground moong dal batter.
9. Next add 1 tablespoon oil, 1 tablespoon lemon juice and salt as required.
10. Mix very well.
11. Then add 1 teaspoon fruit salt or eno to the moong dal batter mixture.
12. Be quick and mix thoroughly.
Steaming moong dal dhokla
13. Immediately pour this dhokla mixture in the greased steaming pan.
14. Now carefully place the pan in the large pan where the water must have already started boiling by now. Ensure the water level is below the pan else water might enter the batter.
Note: be careful as the water and the steam will be very hot. So you can use a pair of tongs to place the pan.
15. Cover the pan and steam for 12 to 15 minutes on medium flame till the moong dal dhokla is done. Check with toothpick and there should be no sticky batter on the toothpick.
16. Let the moong dal dhokla become warm. Then separate the edges with a butter knife and gently remove from the pan.
18. Measure and keep all the ingredients ready for making tempering.
19. In a small pan, heat 1 to 2 tablespoons oil. You can use any neutral flavored oil.
20. Add ½ teaspoon mustard seeds and let them splutter.
21. Then add ½ teaspoon cumin seeds and let them splutter.
22. Add 1 pinch asafoetida (hing), 1 sprig curry leaves and 1 teaspoon sesame seeds. Mix well.
Note: To make it gluten free skip adding asafoetida or use gluten free asafoetida
23. Add 2 tablespoons water to the tempering. Mix well and let the water come to a boil. Be careful when adding water. You can switch off the heat while adding water.
24. When the water comes to a boil, then pour this tempering mixture over the steamed moong dal dhokla. Garnish with ¼ cup coriander leaves (finely chopped) and ¼ cup grated coconut (optional).
25. Serve moong dal dhokla warm with coriander chutney or mint chutney or coconut chutney or tamarind chutney. You can have it any time of the day or as a tea time snack.
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Moong Dal Dhokla
for dal dhokla
- 1 cup whole moong beans (whole green gram)
- 1 tablespoon ginger-green chilli paste
- ½ cup water or as required for grinding moong beans
- 1 tablespoon coriander leaves, chopped
- 1 tablespoon oil
- 1 tablespoon lemon juice
- salt as required
- 1 teaspoon fruit salt or eno
- 1 to 2 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- 1 teaspoon roasted sesame seeds
- 1 sprig curry leaves
- 2 tablespoon water
- ¼ cup coriander leaves, finely chopped
- ¼ cup grated coconut – optional
- Pick and rinse the whole moong beans with water for a couple of times.
- Soak the moong beans in enough water for 6 to 7 hours or overnight. Then drain the water.
- Grind the soaked moong with coriander leaves and very ½ cup 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.
making moong dal dhokla
- Take about 2 to 2.5 cups of water in a large pan. Place a small metal stand or trivet in the pan. Bring the water to a boil.
- Meanwhile, grease a round 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 or eno to the dhokla mixture and mix very well.
- Immediately pour the leavened batter in the greased steaming pan.
- Place the pan in the large pan where the water must have already started boiling by now. Be careful as the water and the steam will be very hot. Best to use tongs for keeping the steamer pan with the batter.
- Cover the pan and steam for 12 to 15 minutes or till the dhokla is done. let the dhokla become warm and then you can remove it from the pan.
- In a small pan, heat oil.
- Add mustard seeds and let them splutter.
- Then add cumin seeds and let them splutter.
- Add asafoetida (hing), curry leaves and roasted sesame seeds. Mix well.
- Then add 2 tablespoons water to the tempering. Mix well again and let this mixture come to a boil.
- Be careful when adding water. You can switch off the heat while adding water.
- Pour this tempering all over the steamed moong dal dhokla.
- Garnish with coriander leaves and coconut.
- Serve warm with mint coriander chutney or coconut chutney or cilantro chutney. You can also serve it with your evening tea.
- Instead of steaming you can also microwave them. Just keep an eye when microwaving so that the dal dhokla does not become too dry or dense.
- It can also be steamed in a pressure cooker. Heat water in the pressure cooker 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 dal dhokla is done.
- To make it gluten free skip adding asafoetida or use gluten free asafoetida.
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