Dal dhokla with step by step photos – this is a healthy, tasty and nutritious moong dal dhokla. A healthy vegan snack.
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 moong dal dhokla 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 tastes sour like the idlis. So if you like idlis, 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
- Dhokla recipe – fermented version made with chana dal and rice batter.
- Khaman dhokla – 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 dal dhokla is mint cilantro chutney or coconut chutney. Also, it can go well with raw papaya chutney or tamarind dates chutney.
How to make dal dhokla
1. Rinse 1 cup whole moong beans with water a couple of times.
2. Soak the moong beans in enough water for 6 to 7 hours or overnight.
3. Later drain all the water. Add the moong beans in a grinder jar. Also add 1 tablespoon coriander leaves (chopped) and ½ cup 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.
6. Meanwhile in a large pan heat about 2 to 2.5 cups water and let it come to a boil.
7. Grease a pan with some oil.
8. Add 1 tablespoon ginger-green chili paste to the 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 dhokla mixture.
12. Mix very well again.
Steaming dal dhokla
13. Immediately pour this dhokla mixture in the greased pan.
14. Keep a metal stand in the pan with boiling water.
15. 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.
16. Cover the pan and steam for 12 to 15 minutes on medium flame till the dhokla is done. Check with toothpick and there should be no sticky batter on the toothpick.
17. Let the moong dal dhokla become warm. Then remove from the pan.
Making tempering for dal dhokla
18. Measure and keep all the ingredients ready for making tempering.
19. In a small pan, heat 1 to 2 tablespoons oil.
20. Add ½ teaspoon mustard seeds and let them splutter.
21. Then add ½ teaspoon cumin seeds and brown them.
22. Add 1 pinch asafoetida (hing), 1 sprig curry leaves and 1 teaspoon roasted sesame seeds. Mix well.
23. Add 2 tablespoons water to the tempering. Mix well and let the water come to a boil. Be careful when 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 dal dhokla Warm with coriander chutney or pudina chutney or coconut chutney.
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 dal dhokla
- Meanwhile heat about 2 to 2.5 cups water in a large pan and let it come to a boil.
- 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 this in the greased pan.
- Place the pan in the large pan where the water must have already started boiling by now.
- 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.
making tempering for dal dhokla
- In a small pan, heat oil.
- Add mustard seeds and let them splutter.
- Then add cumin seeds and brown them.
- Add asafoetida, 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.
- Pour this tempering all over the steamed moong dal dhokla.
- Garnish with coriander leaves and coconut.
- Serve warm with mint coriander chutney.
- 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.