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Photo of Moong dal dhokla by Kanwaljeet Chhabra at BetterButter
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Moong dal dhokla

Apr-07-2016
Kanwaljeet Chhabra
180 minutes
Prep Time
25 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Moong dal dhokla RECIPE

Dhokla is a famous cuisine of Gujrat. Traditionally it is made with various types of flour like gram flour, rice flour or suji. But the moong dal dhokla recipe is a little bit different. It has been made with soaked fresh moong dal. Dhokla is a great low calorie option for snacks .

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Gujarat
  • Steaming
  • Snacks
  • Low Fat

Ingredients Serving: 6

  1. 3/4 cup yellow moong dal
  2. 2 tbsp curd
  3. 2 tsp ginger-green chilli paste
  4. 2 tsp oil
  5. Salt as per taste
  6. 1 tsp lemon juice
  7. 2 tsp eno salt
  8. A pinch of turmeric powder
  9. For tempering:
  10. 2 tsp oil
  11. 1 tsp mustard seeds
  12. 1 tsp sesame seeds
  13. 2 tsp besan flour
  14. Few curry leaves

Instructions

  1. First soak the moong dal for about 3 hours in enough water.
  2. After this time, drain and wash the moong dal. Take a grinder add the soaked moong dal with 2 tbsp of water, grind it well to get a smooth texture.
  3. Now add curd, ginger-green chilli paste, besan flour, turmeric powder, oil and salt as per taste. Mix all the ingredients well together.
  4. Now grease the thali or pot. Add fruit salt to the moong dal batter, then pour in lemon juice and mix it gently.
  5. Pour this mixture on a greased pot or thali. Steam it in a steamer for 15 about minutes. Then let it cool.
  6. To prepare the tempering, take a small pan and put oil. When the oil is getting hot, add the mustard seeds, sesame seeds and curry leaves. Pour this tempering on the dhokla.
  7. Serve it with green chutney.

Reviews (9)  

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Sasmita Mohanty
Nov-23-2017
Sasmita Mohanty   Nov-23-2017

Fabulous

DIVYA Khedkar
Aug-31-2016
DIVYA Khedkar   Aug-31-2016

very nicely u had written the recipe........every step is written properly i can imagine the recipe.....will definitely make it

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