Discover The Secret To Perfect Moong Dal Dhokla At Home

Moong Dal Dhokla is a steamed, protein-rich snack made from ground moong dal batter. It is soft, fluffy, and infused with spices like ginger, green chilies, and turmeric. A flavorful tempering of mustard seeds, curry leaves, and green chilies enhances its taste. Served with chutney, it makes for a healthy and delicious treat.

Moong Dal Dhokla is a healthy and delicious Gujarati snack made from soaked and ground moong dal. The batter is flavored with ginger, green chilies, turmeric, and lemon juice, then steamed to perfection. A final tempering of mustard seeds, sesame seeds, curry leaves, and green chilies adds a burst of flavor. It is soft, fluffy, and pairs well with green chutney. This dish is a protein-rich, gluten-free alternative to traditional dhokla. Ideal for breakfast, snacks, or light meals, it is both tasty and nutritious.

Ingredients:

For the Dhokla Batter:

• 1 cup yellow moong dal (split green gram)
• ½ cup curd (yogurt)
• 1 tablespoon semolina (sooji) – optional for texture
• 1 teaspoon ginger-green chili paste
• ½ teaspoon turmeric powder
• ½ teaspoon salt (or as per taste)
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• ½ teaspoon fruit salt (Eno) or ¼ teaspoon baking soda
• 1 tablespoon oil
• ½ cup water (as needed)

For the Tempering (Tadka):

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 2 green chilies (slit lengthwise)
• 8-10 curry leaves
• ½ cup water
• 1 teaspoon sugar
• 1 tablespoon chopped coriander leaves

Step-by-Step Instructions:

Step 1: Soaking and Grinding the Moong Dal

• Wash and soak the moong dal in enough water for at least 4-5 hours or overnight. This helps soften the dal and makes grinding easier.
• Drain the soaked dal and transfer it to a blender.
• Add curd and a little water, then grind to a smooth paste. The consistency should be thick, similar to idli batter.

Step 2: Preparing the Batter

• Transfer the ground dal paste to a mixing bowl.
• Add semolina (optional), ginger-green chili paste, turmeric, salt, sugar, and lemon juice. Mix well.
• Add 1 tablespoon of oil and mix again.
• Just before steaming, add fruit salt (Eno) or baking soda. Quickly mix in one direction to incorporate air into the batter. The batter will become light and fluffy.

Step 3: Steaming the Dhokla

• Grease a dhokla plate or any round steel plate with oil.
• Pour the batter into the greased plate and spread it evenly.
• Heat water in a steamer or large pan and place a stand inside.
• Place the dhokla plate in the steamer, cover, and steam for 15-20 minutes on medium heat.
• Insert a toothpick to check if it comes out clean. If it does, the dhokla is ready. Remove from the steamer and let it cool for 5 minutes.

Step 4: Preparing the Tempering (Tadka)

• Heat oil in a small pan.
• Add mustard seeds and sesame seeds. Let them crackle.
• Add slit green chilies and curry leaves. Sauté for a few seconds.
• Add ½ cup water and 1 teaspoon sugar, then mix well. Bring to a boil and pour this tempering evenly over the steamed dhokla.

Step 5: Serving the Moong Dal Dhokla

• Garnish with chopped coriander leaves.
• Cut into square or diamond-shaped pieces.
• Serve warm with green chutney or tamarind chutney.

Tips for Perfect Moong Dal Dhokla:

• Batter Consistency: Ensure the batter is not too thick or too runny for soft dhokla.
• Fermentation Alternative: If you want a natural fermented taste, leave the batter for 4-5 hours before steaming.
• Tadka Enhances Flavor: The tempering adds a lot of flavor, so don’t skip this step.
• Steaming Time: Do not over-steam, as it can make the dhokla dry.

This Moong Dal Dhokla is a healthy, protein-packed snack perfect for breakfast or evening tea. Enjoy its soft and spongy texture with your favorite chutney.