Yellow Moong Dal Dhokla #Recipe |
Summer is the season to stay away from oily and greasy food. No 'pakoras' and 'wadas' for me - at least till the rain sets in. So, when I think of snacks these days - I think of all the healthy things I can indulge in and things like Khaman Dhokla, Khandvi or a bowl of hearty Chickpea Salad comes to my mind.
So, one fine day when I was feeling inspired I decided to try making yellow moong dal dhokla instead of this regular khaman dhokla. I pretty much made it the same way and the results were good. These Dhoklas are packed with nutrition and tastes best when eaten fresh with dollops of green chutney and tamarind chutney. If you are making in bulk, you can reheat it in microwave with some sprinkling of water and they are as good as fresh.
Yellow Moong Dal Dhokla Recipe
Ingredients:
1 cup yellow moong dal, soaked overnight
1 tbsp ginger- chili paste
1/4 tsp hing
1 tbsp oil
1 tsp salt
1 tbsp lemon juice
1 tsp sugar
1 tsp ENO fruit salt
Oil for greasing the dhokla plates
For tempering
A sprig of curry leaves
2-3 chilies
1 tsp mustard seeds
1 tsp sesame seeds
1/2 to 1 tsp red chili powder
2 tbsp oil
Handful of chopped coriander leaves
Yellow Moong Dal Dhokla. A Steamed & Healthy Gujarati Snack. |
Process:
1. Drain the water from the soaked moong dal. Tip the soaked dal into a grinder jar and using about 1/4 cup water grind it to a smooth paste.
2. In a large mixing bowl, add the moong dal paste. Add rest of the ingredients except ENO. Mix it to form a batter. If it seems too thick add water little by little till you get a pouring consistency batter.
3. Add water to dhokla steamer and put it on high heat. Grease the plates on which you will pour the batter.
4. When steam starts forming in the steamer, lower the heat to medium. Add ENO to the prepared batter and stir gently. Pour the batter into the greased plates and place them inside the steamer. Cover and steam for 15-20 mins.
5. When done, take off the lid and check for done-ness. Take the plates out. Set aside to cool while you prepare the tempering.
6. Heat the oil for tempering. When hot, add the mustard seeds, sesame seeds, green chilies and curry leaves. When it splutters add the red chili powder. Take it off gas and spread the tempering over the Dhokla.
7. Garnish with chopped coriander leaves. Serve with green chutney, tamarind and dates chutney or good old tomato ketchup.
2. In a large mixing bowl, add the moong dal paste. Add rest of the ingredients except ENO. Mix it to form a batter. If it seems too thick add water little by little till you get a pouring consistency batter.
3. Add water to dhokla steamer and put it on high heat. Grease the plates on which you will pour the batter.
4. When steam starts forming in the steamer, lower the heat to medium. Add ENO to the prepared batter and stir gently. Pour the batter into the greased plates and place them inside the steamer. Cover and steam for 15-20 mins.
5. When done, take off the lid and check for done-ness. Take the plates out. Set aside to cool while you prepare the tempering.
6. Heat the oil for tempering. When hot, add the mustard seeds, sesame seeds, green chilies and curry leaves. When it splutters add the red chili powder. Take it off gas and spread the tempering over the Dhokla.
7. Garnish with chopped coriander leaves. Serve with green chutney, tamarind and dates chutney or good old tomato ketchup.
Notes:
1. This recipe requires no fermentation. ENO is used for leavening, so put the batter to steam as soon as you add it.
2. Moong Dal need to be soaked over-night for best results. So, a bit of planning is needed if you want to make these.
3. I have used a dhokla steamer to make these. If you do not have it, then use a large kadhai or saucepan with lid to steam. You can use a can tin that fits into the saucepan to steam the batter in.
4. I used 2 around 6" inch plates for this quantity of batter. If you are adding all of it in one smaller plate/tin, you will have to steam it 10-15 mins more.
1. This recipe requires no fermentation. ENO is used for leavening, so put the batter to steam as soon as you add it.
2. Moong Dal need to be soaked over-night for best results. So, a bit of planning is needed if you want to make these.
3. I have used a dhokla steamer to make these. If you do not have it, then use a large kadhai or saucepan with lid to steam. You can use a can tin that fits into the saucepan to steam the batter in.
4. I used 2 around 6" inch plates for this quantity of batter. If you are adding all of it in one smaller plate/tin, you will have to steam it 10-15 mins more.
Thank you for stopping by! Cheers!
Moong dal dhoklas taste so good and they are light too.
ReplyDeleteMoong dal dhokla looks delicious and healthy too. Because you used lentil in it. Loved the idea. Perfect breakfast or snack recipe. Thanks for sharing.
ReplyDeleteMoong dal dhokla are such an healthy and yummy choice for breakfast or anytime snacking, thanks for sharing.
ReplyDeleteThis is really such a beautiful share Jyoti, I love dhokla..moong dal sounds delicious
ReplyDeleteI am a huge fan of dhoklas and I have tried out several versions. These look so tempting and so soft as well.
ReplyDeleteMy dinner is sorted out tomorrow:) I'm trying to keep away from carbs at night so this will be perfect. I love all sorts of dhokras.
ReplyDeleteI have never made Dhokla with Moong Dal. I will try this recipe for sure.
ReplyDeleteThis is a delicious n yummy dhokla. Love the use of moong dal
ReplyDeleteI make dhoklas ut never made this way. These moong dhoklas look equally good, should give a try to this one.
ReplyDeleteAdding moong dal makes it even more interesting! Beautiful clicks too...
ReplyDeleteOne of my favourite but I haven't tried using Moong dal. Thanks for sharing. Will try soon and loved your presentation !
ReplyDeleteAm sure this nutritious dhoklas will definitely please my tastebuds, simply am in love with this excellent version. Too good yaar.
ReplyDeleteLove this Dhokla.. lovely captures. A healthy and delicious snack which can be serve as a snack or with meal... Yummm
ReplyDeleteWhat a healthy and delicious treat at the same time, moong daal dhokla are easy to digest too. Beautiful presentation and pictures Jyoti!
ReplyDeleteAnother beautiful Gujrati recipe for my collection! Thank you for the tip on making these without a special dhokla steaming pan. These little bites must be lip smacking with all the yummy chutneys.
ReplyDeleteWhat a gorgeous click..your pictures are tempting..these looks scrumptious
ReplyDeleteLove the texture of this dhokla you got there. Healthy protein packed dhokla and it is so beautifully presented.
ReplyDeleteDokla looks soft and tempting.. moong dhal in dhokla is an interesting idea.. The flavours of gujrati cuisines are super delish..
ReplyDelete