Moongdal Dhokla

Name: Moongdal Dhokla
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 50 g Split moong dal; 50 g Whole green moong dal; 2 tbsp Semolina (sooji); 2 tbsp curds; 1/4 tsp Turmeric powder; 1/2 tsp Salt; 1 tsp Chilli-ginger paste; 2 tbsp chopped Fresh coriander; 1/2 tsp Eno fruit salt; 2 tbsp Oil (for greasing and tempering); 1/2 tsp Mustard seeds; 1/2 tsp Sesame seeds; 1 sliced Green chilli; 6 Curry leaves; 1 pinch Asafoetida

Hetal Poonjani @HetalPoonjani_441

Gondal, Gujarat, India

#CA26
#week10
#junesfinest
#moongdal
#dhokla

Hetal Poonjani @HetalPoonjani_441

Gondal, Gujarat, India

#CA26
#week10
#junesfinest
#moongdal
#dhokla

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Ingredients

30 mins

2 servings

50 gSplit moong dal
50 gWhole green moong dal
2 tbspSemolina (sooji)
2 tbspcurds
1/4 tspTurmeric powder
1/2 tspSalt
1 tspChilli-ginger paste
2 tbspchopped Fresh coriander
1/2 tspEno fruit salt
2 tbspOil (for greasing and tempering)
1/2 tspMustard seeds
1/2 tspSesame seeds
1sliced Green chilli
6Curry leaves
1 pinchAsafoetida

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Steps

30 mins

1

Wash 2,3 times and soak both dals together in water for 3-4 hours.
2

Drain and grind into a smooth batter with curds and little water if needed.
3

Add sooji, mix, and let rest for 15 minutes.
4

Stir in turmeric, salt, chilli-ginger paste, and coriander. Mix gently and pour into a greased plate.
5

Steam for 15-20 minutes until set. Make cut marks.
6

Heat oil, add mustard seeds, sesame seeds, green chilli, curry leaves, and asafoetida for tempering. Pour tempering over the dhokla, especially on the cut marks.
7

Serve hot.

Tips

For a fluffier texture, ensure the batter is well aerated after adding eno. Adjust the spice level according to your taste.

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Cooksnaps

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Hetal Poonjani @HetalPoonjani_441

on June 06, 2026 20:12

Gondal, Gujarat, India

Cooking is my passion. I love to explore new recipes whether traditional or continental, and try it. Cookpad has given me a platform to learn and also showcase my passion.