Moong Dal Dhokla

Dhokla is the most common and famous recipes of Gujarat and across the country. It is a light snack usually prepared with gram flour (besan) and can be prepared quickly. It can be served as a breakfast, as a side dish or as a tea time snack. As this is a steamed dish it is light on stomach and is very healthy.

Authentic dhokla is made with chana dal. As this has become a popular and so likeable dish, there are now various types of dhoklas like besan dhokla, rawa dhokla, dal dhokla, spinach dhokla and others.
This time I have come up with even healthier recipe of Dhokla which is prepared with moong dal. Dal is rich in proteins but it is a difficult task to feed dal to kids. So moong dal dhokla is a great recipe to feed dal to kids and others in the form of everyone’s most favourite snack.
Moong dal is soaked and pureed, steamed and then tempered to give aromatic and great flavours.

Soaking Time – 2 hours (preferred)
Resting Time – Overnight (optional)
Preparation Time – 5 Mins
Cooking Time – 15 Mins
Serving – 4

Ingredients –
For Batter
• Soaked Yellow Moong Dal (Split yellow gram) – ¾ cup
• Gram flour (besan) – 1 Tbsp
• Semolina(Rawa/Sooji) – 1 Tbsp
• Sugar – 1 ½ Tsp
• Salt to taste
• Finely chopped green chili – 1 No.
• Turmeric powder – ½ Tsp
• Ginger garlic paste – ½ Tsp
• Fruit Salt (Eno) 1 ½ Tsp
• Curd – 2 Tbsp (Optional)
• Water as required
For Tempering
• Oil – 1 Tbsp
• Mustard Seeds – ½ Tsp
• White Sesame Seeds – ½ Tsp
• Slit Green chili – 1 No.
• Asafetida (Hing) – pinch
For Garnish (optional)
• Finely chopped coriander – 1 Tbsp
• Grated coconut – 1 Tbsp
For Serving (optional)
• Green chutney

Method –

• Boil water in a steamer and grease the steamer plate.

• Take moong dal in a blender and make paste of pouring consistency using little water.

• Transfer the moong dal paste in a bowl.
• Rest the batter for overnight to ferment to get a nice sponge or add curd if you want to make it instantly.

• Add besan, rawa, salt, sugar, finely chopped green chili, ginger garlic paste and turmeric powder. Mix well.

• When the steamer is ready, just before steaming add fruit salt.

• Pour little water over it and give it a gentle mix.

• Pour the batter in the greasing tray.

• Steam in the steamer on a high flame for 10 minutes or till done. Check in between using knife or fork till it comes out clean.

For Tempering –

• Heat oil in a small pan. Add asafetida, mustard seeds, sesame seeds and allow to splutter. Add green chilies.

• Pour tempering over the dhoklas and spread evenly.
• Garnish with coriander.
• Cut into pieces and serve with green chutney.

Tips and Tricks –
• Do not cover with lid while preparing tempering.
• Resting overnight ferments the dal which gives it a nice sponge.
• If you want to make dhoklas instantly add curd.