Yellow Moong Dal Dhokla | How to Make Moong Dal Dhokla From Scratch | Gujarati Steamed Snack

Yellow Moong Dal Dhokla #Recipe

Yellow Moong Dal Dhokla is a Gujarati steamed snack. It is protein packed and is quite healthy. Those who do not have much idea about this Indian snack, dhokla is a sort of steamed savoury cake made with yellow moong batter. It is tempered and is then served with Indian chutneys.

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.

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.

Thank you for stopping by! Cheers!

Khandvi Recipe | How to Make Khandvi | Savoury Chickpea Flour Rolls | Gujarati Recipes

Khandvi - Gujarati Chickpea Flour Rolls #Recipe

Khandvi is one of those dishes which you will either love or hate. I belong to the former group. This Gujarati delicacy requires a bit of patience to make. With some practice, you can get thin layers which literally melts in the mouth when you eat it. Even if you don't get super thin layers don't worry. Believe me, it doesn't really make much difference to the final taste. My maternal grandmother makes a similar dish which we call 'pithod' or 'patindri'. She makes it in a single thick layer and cuts them in diamond shapes. It is then topped with tadka and the garnishing.

One has to prepare the batter for khandvi and cook it until it is just right to spread. If you do it wrong there, the batter won't set at all. I do a simple test to know if the batter is cooked enough. For that, I just drop a small spoonful of the cooked batter and spread it. If it sets in one minute then I know that the batter has cooked enough for spreading.