Moong Dal Dhokla

Name: Moong Dal Dhokla
Cuisine: Indian
Ingredients: 1 cup Yellow Moong Dal (Split Yellow Lentils); 1/4 cup Chickpea Flour; 1 Green Chilli (Chopped); 1 & 1/2 tsp Sugar; 1 pinch Asafoetida; 1/2 tsp Turmeric Powder; 1/2 cup Yogurt; 11/2 tsp Fruit Salt or Baking Soda; 2 tbsp Oil; As required Salt; 1 tbsp Oil; 1/2 tsp Mustard Seeds; 1/2 tsp Sesame Seeds; 1 pinch Asafoetida; 2 Green Chillies (Finely Chopped); 1 tbsp Coriander Leaves (For Garnish); 4 tbsp Water; 2 tsp Lemon Juice; 1/2 tsp Sugar; 1 pinch Salt; 1/2 cup Green Chutney

Rosalyn John @rosalyn_kitchen227

#indiankitchen
#5pm
#risenshine
#chefbypassion

Moong Dal Dhokla, a great sauce of dietary fiber, iron, protein and essential vitamins, is a savoury steamed cake recipe for breakfast or anytime snacks. This soft and spongy moong dal dhokla is cooked with split yellow lentils and seasoned with some spices. It is healthy, nutritious and low calorie, which is very light on stomach. It is best served with green chutney.

#indiankitchen
#5pm
#risenshine
#chefbypassion

Rosalyn John @rosalyn_kitchen227

#indiankitchen
#5pm
#risenshine
#chefbypassion

Saved

Ingredients

1 cupYellow Moong Dal (Split Yellow Lentils)
1/4 cupChickpea Flour
1Green Chilli (Chopped)
1& 1/2 tsp Sugar
1 pinchAsafoetida
1/2 tspTurmeric Powder
1/2 cupYogurt
11/2 tspFruit Salt or Baking Soda
2 tbspOil
As required Salt
For Tempering:
1 tbspOil
1/2 tspMustard Seeds
1/2 tspSesame Seeds
1 pinchAsafoetida
2Green Chillies (Finely Chopped)
1 tbspCoriander Leaves (For Garnish)
4 tbspWater
2 tspLemon Juice
1/2 tspSugar
1 pinchSalt
For Serving:
1/2 cupGreen Chutney

Saved

Steps

1

Wash and soak the dal in water for few hours or overnight.
2

In a blender, add split yellow lentils and green chilli and grind to make a smooth paste.
3

Transfer the paste to a mixing bowl. To it, add salt, sugar, asafoetida, oil, turmeric powder, gram flour and yogurt. Mix well. Make a smooth batter.
4

Add water in the steamer and let it boil.Grease the dhokla mould with oil.
5

Add fruit salt to the batter and mix well for few seconds or until the batter becomes fluffy.
6

Pour the batter into a dhokla mould and fill the mould half with the batter.
7

Place the mould in the steamer and let the dhokla cook in steam for 12 minutes.
8

After 12 minutes, insert a toothpick in the cooked batter to check if it comes out clean. If it does, then the dhokla is cooked. If not, then steam for another 2 to 3 minutes.
9

Take out the mould from the steamer and let it cool for 5 minutes. Transfer dhokla on to a plate.
10

For Tempering: Heat oil in a small tadka pan. Add mustard seeds and allow it to crackle. Add sesame seeds and asafoetida and saute for 30 seconds.
11

Add green chillies and saute for 30 seconds. Add water, sugar and salt. Let the water boil. Remove from heat. Add lemon juice and mix.
12

Pour over the dhokla and spread evenly.
13

Let the dhokla cool slightly. Then cut into desired shape. Garnish with coriander leaves.
14

Serve Moong Dal Dhokla hot with green chutney.