Moong Dal Ka Dhokla

My family loves eating Dhokla so I make them quite often and that’s the reason I prefer to do some variations in it. Earlier I posted recipe of Suji Khaman Dhokla and today I am posting recipe of Moong Dal Dhokla, which is more healthy and nutritious. This is high protein dish and is recommended even for people following diet plans (simply remove the tempering part of the dhokla to reduce oil intake). All the ingredients required for this dish are commonly available at home or even easily in market. Being healthy and light, this can be a breakfast or dinner option. Hope my blog followers and food lovers like it!!


For Dhokla –
1 cup Moong Dal
1 medium sized Green chili
1 inch piece of Ginger
2 tbsp Coriander
1 sachet of Eno/Fruit Salt (5gm)
2 tbsp Yoghurt
Salt to taste

For tempering –
1 tbsp Oil
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp White sesame seeds
7-8 curry leaves
1 tbsp Chopped green chili
Coriander for garnishing


Wash, rinse and soak moong dal for 3-4 hours. Grind the soaked moong dal with green chili, coriander and ginger. Don’t grind the batter too fine. Now add yoghurt, salt and enough water to make a batter of pouring consistency. Lastly add Eno (fruit salt) just before steaming and mix well.

Grease the thali of approx 6″ diameter size, pour the batter into it and steam it for approximately 15-20 minutes. Approx three thalis would be required to cook all the batter. To check whether dhokla is cooked or not, put knife inside dhokla and if it comes out clean means it is cooked. Let it cool for 5-10 min and then cut it into small square pieces.

Heat 1 tbsp oil in a pan, once heated add 1/2 tsp cumin seeds and mustard seeds. When they start crackling, add sesame seeds. Now add curry leaves, chopped green chili and sauté on low flame for 30 seconds. Now add half cup of water in this tempering and pour over the dhoklas. Garnish the dhoklas with chopped fresh coriander and serve. It can be served with green chutney and khajur-imli chutney.


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