Dhokla is a popular Gujarati snack. When it comes to the Gujarati cuisine, I have already prepared, savoured and loved feasting on Khandvi, Gujarati Kadhi, Methi Thepla and even Mango Kadhi during summer. Flattened by the versatility of Gujarati dishes, I wanted to explore the flavours of some more dishes and hence, I ended up preparing Moong Dal Dhokla the other day. Usually, dhokla is prepared from rice but as moong dal is light on stomach and quite good for digestion, preparing Moong Dal Dhokla is quite a healthy option. Along with moong dal, I had even used besan to enhance its flavour. Moreover, to make it mildly tangy and fluffy, I had added curd.
After mixing all the ingredients for the batter, I added a pinch of Eno to make the Dhokla fluffier. All I had to do was steam the batter and my Moong Dal Dhokla got ready within 15-20 minutes. And the tadka of mustard seeds, curry leaves, green chillies et al took no time to crackle. I quickly assembled piping hot, steamed dhokla and garnished with the tadka and served it along with Adrak Wali Chai to my family. I am sure you are tempted to taste some Moong Dal Dhokla as well, right? Why don’t you read my easy recipe for preparing it and whisk up some batter to steam some fluffy Moong Dal Dhokla, eh? Here you go:
Moong Dal Dhokla
- Dhuli Moong Ki Dal - 200 g
- Besan - 2 tsp
- Curd - 2 tbsp
- Turmeric powder - ½ tsp
- Salt to taste
- ENO - 1 pouch
- For the Tadka
- Vegetable oil - 1 tbsp
- Mustard Seeds - 1 tsp
- Curry leaves - 15-20
- Water - ½ cup
- Salt - ½ tsp
- Sugar - 1 tsp
- Lemon juice - 2 tsp
- Green chilli - 2 ( Slit into half )
- Wash the moong dal and soak in enough water for 3-4 hours.
- Drain the water and grind the moong dal to make a fine paste.
- Use little water if required.
- The batter should be pouring in consistency like dosa batter. ( The consistency of the batter is very important to make perfect Dhokla )
- Add besan and curd and mix well.
- Cover the dal mixture and keep aside for 2-3 hours.
- Grease a Dhokla pan and keep water for boiling in the pan.
- Add ENO in the batter and mix well.
- Pour the batter in the greased Dhokla pan and steam for 15-20 minutes until done.
- For the tadka, heat oil in a pan.
- Once the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds.
- Add water, salt, sugar, lemon juice and green chilli in the tadka and bring the mixture to a boil.
- Pour the tadka over the Dhokla.
- Cut the dhokla in cubes.
- Serve hot with coriander and mint chutney.
Neha's love for recipes is evident from this site. She is a food stylist, consultant and photographer. Connect with Neha to learn more. 
oh my gosh this looks delicious Neha! totally can see myself snacking down on a few. just love the vibrant photos especially.