Moong Dal Dhokla
85% authentic · Indian
A healthier variation of Dhokla made from ground moong dal (split yellow lentils), offering a lighter texture and a subtle nutty flavor. It's often considered more nutritious.
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Ingredients
- Yellow moong dal1 cup
- Water0.5 cup (for soaking) + 0.5 cup (for batter)
- Ginger1 inch piece
- Green chili1
- Turmeric powder0.25 tsp
- Lemon juice1 tbsp
- Saltto taste
- Eno Fruit Salt1 tsp
- Oil2 tbsp
- Mustard seeds1 tsp
- Curry leaves10-12
- Water (for tempering)0.25 cup
- Fresh cilantrofor garnish
Steps
- 1
Wash and soak the yellow moong dal in water for at least 4 hours or overnight. Drain well.
- 2
Grind the soaked moong dal with ginger, green chili, 0.5 cup water, turmeric powder, lemon juice, and salt to a smooth batter. The consistency should be thick but pourable.
- 3
Grease a steamer or a plate. Heat water in the steamer.
- 4
Just before steaming, add Eno fruit salt to the batter and mix gently until frothy. Pour the batter into the greased plate.
- 5
Steam for 15-20 minutes until a toothpick inserted comes out clean.
- 6
Let the dhokla cool slightly, then cut into squares.
- 7
Prepare the tempering: Heat 2 tbsp oil in a small pan. Add mustard seeds, let them splutter. Add curry leaves. Pour this tempering over the dhokla.
- 8
Add 0.25 cup water to the tempering pan and let it simmer for a minute. Pour this liquid over the dhokla for extra moisture.
- 9
Garnish with fresh cilantro and serve warm.
