Super Healthy Green Moong Dal Dhokla Recipe

Jump to Recipe

Dhokla is nothing like you have ever tried before. It is a popular Gujarati snack which is basically savory steamed mung bean cakes. These savory cakes have a melt in mouth texture and perfect balance of flavors to make your taste buds dance with joy. It is made out of a fluffy batter with many different variations. You can use besan (gram flour), rice flour, semolina (rava/sooji), or even lentils to make this steamed dhokla. However, no matter what base you use, it turns out equally tasty and qualifies as a high protein snack. Today, we will make a dhokla recipe which is a very quick and easy snack with impressive flavor. So if you are looking for quick and healthy Indian snacks, you are in for a treat with this easy recipe which is Mung bean dhokla or Green Moong Dal Dhokla.

Dhokla is a tea-time snack from Gujarati cuisine which is popular because it is a vegetarian recipe and is extremely nutritious. If you are looking for a healthy breakfast or healthy snack recipes, this gluten-free snack can be a great option. This instant dhokla recipe is a great option for people looking for a vegan snack and you can make it gluten-free by skipping asafoetida. Apart from the basic batter you need a few other common ingredients from your kitchen like Green chilies ginger, lemon juice, turmeric, asafoetida (hing), mustard seeds, sesame seeds, curry leaves, coriander leaves and coconut etc. So let’s try this quick dhokla recipe together to make a healthy snack.

Ingredients List For Green Moong Dal Dhokla

Batter Ingredients

Green moong dal (whole) is the main ingredient in this recipe, it provides the base for the dhokla. When ground and mixed with other ingredients, it gives a soft and spongy texture to the dish. Salt is a common seasoning used to enhance the flavor of the dish. Green chilies add a spicy and tangy taste to the dhokla, while ginger -provides a warm, pungent, and slightly sweet flavor to the dish.

Eno fruit salt

This spongy cake uses a leavening agent called Eno fruit salt. Eno fruit salt is basically baking soda and citric acid when mixed into a wet batter releases CO2. This gas release creates a fluffy and light dhokla. You can also use 3 tsp of baking powder in place of 1.5 tsp of ENO fruit salt in this recipe.

Tempering Ingredients

A flavorful tempering adds the oomph factor to the recipe. Water and oil act as a base for tempering. Other tempering ingredients are mustard seeds, greens, sugar, water, salt, and asafoetida. Mustard seeds add a nutty and pungent flavor to the tempering, while curry leaves provide an aromatic and earthy flavor to the tempering. Salt and asafoetida add a salty and pungent flavor to the dish, while sugar adds a mild sweetness to the dhokla. Coriander leaves and green chilies are also used in tempering to add some spice and herby flavor. Water binds everything together to make a sauce-like consistency.

Step By Step Recipe For Moong Dal Dhokla

Firstly, wash 1 cup of green moong dal thoroughly and soak it in water for 6-8 hours or overnight.

As a result, the dal will become double in size after soaking.

After that, drain the soaked dal and transfer it to a blender jar. Next, add 2-3 green chilies, sliced ginger, and 1 tsp of salt.

Then, grind the mixture to a smooth batter, adding a little water if required.

Then, transfer the batter to a mixing bowl and add 1.5 tsp of Eno fruit salt. Gently mix the batter immediately, ensuring that the Eno is evenly distributed.

Consequently, the batter will become frothy and increase in volume.

After that, grease a baking pan with some oil and pour the batter into it. Tap the pan gently to even out the batter and remove any air bubbles.

Next, steam the batter in the baking pan for 20-30 minutes or until the dhokla is cooked through.

To check if the dhokla is cooked, insert a toothpick or knife into the center of the dhokla. If it comes out clean, the dhokla is ready.

Once the dhokla is cooked, remove the pan from the steamer and let it cool for a few minutes.

Then, run a knife around the edges of the dhokla to loosen it from the pan. After that, flip the pan onto a plate to remove the dhokla.

Next, cut the dhokla into squares of your desired size and keep it aside.

Moving on to the tempering, heat 1 tbsp of oil in a pan. Add 1/2 tsp of mustard seeds and let them splutter.

Then, add 2-3 chopped green chilies, a sprig of curry leaves, a pinch of salt, and a pinch of asafoetida. Stir the tempering ingredients for a few seconds.

After that, add 2 tbsp of sugar (optional) and 1/4 cup of water to the pan. Let the mixture come to a boil and then turn off the heat.

Pour the hot tempering mixture over the dhokla pieces. Then, garnish with fresh coriander leaves and grated coconut.

Finally, serve the Green Moong Dal Dhokla hot or at room temperature with some green chutney or sweet tamarind chutney. Enjoy!

Serving Suggestions

To serve Green Moong Dal Dhokla, there are a variety of options that you can consider. You can cut it into bite-sized pieces and serve it hot or at room temperature with some green chutney or sweet tamarind chutney. This will add a tangy and refreshing flavor to the dhokla. Alternatively, you can serve it with a dollop of yogurt, coconut, or mint-coriander chutney. It will provide a creamy and cooling contrast to the spiciness of the dhokla.

Moreover, you can garnish the dhokla with some freshly grated coconut, chopped coriander leaves, and a sprinkle of red chili powder for some extra flavor and color. This will add a touch of sweetness, freshness, and heat to the dish. Additionally, you can serve the dhokla as a snack or appetizer, or as a light meal with some kitchari, poriyal and salad on the side. This will make the dish more filling and nutritious.

Storage Instructions

When it comes to storing Green Moong Dal Dhokla, there are some important steps you should follow to keep it fresh and delicious for longer. First of all, let the dhokla cool down to room temperature before storing it. This will prevent any excess moisture from building up inside the container and making the dhokla soggy.

Once the dhokla has cooled down, you can cut it into pieces of your desired size and place them in an airtight container. This will help to preserve the flavor and texture of the dhokla and prevent it from drying out. You can then keep the container in the refrigerator for up to 2-3 days, making sure to use a clean and dry container to prevent any contamination.

When you’re ready to eat the dhokla, you can either microwave it for a few seconds to warm it up or let it come to room temperature naturally. However, it’s important to keep in mind that storing the dhokla for too long may cause it to become dry and hard. Therefore, it’s best to consume it within a couple of days to ensure maximum freshness.

FAQs