Fluffy Moong Dal Dhokla: A Classic Gujarati Steamed Savory Cake
5 hours
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About Fluffy Moong Dal Dhokla: A Classic Gujarati Steamed Savory Cake
Transport your taste buds to Gujarat with this incredibly fluffy and flavorful Moong Dal Dhokla. Imagine a light, airy steamed cake, infused with the tangy zest of lemon and yogurt – it's a savory delight you won't soon forget.This protein-packed recipe features moong dal and a touch of chickpea flour, creating a melt-in-your-mouth texture. A sizzling tempering of mustard seeds, curry leaves, and green chilies adds the perfect finishing touch of aromatic warmth.Whether you're looking for a healthy and satisfying breakfast, a light snack, or a guaranteed crowd-pleasing appetizer, this easy-to-make dhokla is a must-try.
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Recipe Time & More
Prep4 hours
Cook1 hour
Total5 hours
Ingredients
Dhokla Batter
- ¾ cup Mung Bean yellow
- 2 Tbsp Yogurt
- 2 tsp Chili Paste green
- 2 tsp Lemon Juice
- 2 tsp Gram Flour
- 2 tsp Oil
- 1 ½ tsp Salt or to taste
- 1 tsp Turmeric powder
- 1 sachet Eno Fruit Salt
- Water as needed
Tempering
- 2 tsp Oil
- 2 tsp Mustard Seeds
- a few Curry Leaves
- 2 Chilies green, halved
- 1 tsp Sesame Seeds
Instructions
- Soak the moong dal in enough water for about 4 hours. This allows the dal to soften and ensures a light, fluffy texture.
- Drain the soaked moong dal and add it to a grinder. Grind into a smooth paste, adding a little water as needed to facilitate the process.
- In a large bowl, combine the ground moong dal paste, green chili paste, turmeric powder, yogurt, chickpea flour, oil, and salt. Mix well to ensure all ingredients are thoroughly incorporated.
- Grease a steaming plate or pot. This prevents the dhokla from sticking and ensures easy removal after steaming.
- Add the lemon juice to the dhokla batter. Immediately add the Eno fruit salt and gently mix until bubbles form. The Eno acts as a leavening agent, creating a light and airy texture.
- Quickly pour the batter onto the greased steaming plate. Place the plate in a steamer and steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the dhokla is steaming, prepare the tempering. Heat oil in a small pan. Once hot, add the mustard seeds and sesame seeds. When the mustard seeds begin to pop, add the curry leaves and green chilies. Sauté briefly until fragrant.
- Pour the tempering over the steamed dhokla. Cut into squares and serve hot with green chutney or tomato sauce.
Recipe Notes
Good To Know
- You can use split green gram (mung beans) instead of yellow moong dal.
- For an extra fluffy texture, add a pinch of fruit salt (eno) or baking soda to the batter just before steaming, and mix gently.
- Create a vibrant tempering by heating oil and adding mustard seeds, sesame seeds, curry leaves, and a pinch of asafoetida. Pour this over the dhokla immediately after steaming.
- For a vegan version, substitute yogurt with unsweetened plant-based yogurt or a mixture of water and a teaspoon of lemon juice.
Expert Tips
- Don't overmix the batter after adding the leavening agent (fruit salt or baking soda), as this can make the dhokla dense.
- Ensure the steamer is hot and producing steam before placing the dhokla batter in to cook. This will help achieve a light and airy texture.
- For a spicier dhokla, add finely chopped green chilies to the batter before steaming.
Storage Instructions
- Leftover dhokla stays moist if wrapped in a damp cloth and stored in an airtight container at room temperature for up to 12 hours.
- Refrigerate for up to 2 days. Re-steam briefly to refresh before serving.
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Recipe Nutrition
Calories: 166kcalCarbohydrates: 25gProtein: 10gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 855mgFiber: 6gSugar: 1g
Kanwaljeet Chhabra
Articles: 80
3 Comments
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This looks so appetizing! Thank you.
What a flavorful dish! Thanks for sharing.
This looks so good! Can’t wait to cook it.