Mag Ni Dal Na Dhokla ( Gujarati Recipe)


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This signature gujarati dish is a popular tea-time choice. The fruit salt makes the dhoklas so fluffy that your children will keep asking for it every day! it is so easy to prepare and uses such common ingredients that it is not difficult to oblige them… just that you need to plan in advance because it calls for a four-hour soaking time. Another plus point about this recipe is that the same batter can also be used to turn out a variety of other dishes like chillas, utthapas and pankis.

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Preparation Time: 
Cooking Time: 
Makes 1 thali
Show me for thali


1 1/2 cups green moong dal (split green gram)
4 green chillies
1 tsp oil
2 pinches asafoetida (hing)
2 pinches sugar
1/2 tsp besan (bengal gram flour)
2 tsp curds (dahi)
salt to taste
1 tsp fruit salt
1/4 tsp oil for greasing

For The Garnish
2 tbsp chopped coriander (dhania)

  1. Soak the moong dal in enough water for 4 hours. Drain and de-skin the dal.
  2. Combine the dal, green chillies and ¼ cup of water and blend in a mixer to a coarse paste.
  3. Transfer the mixture into a deep bowl, add the oil, asafoetida, sugar, besan, curds and salt and mix well.
  4. Just before steaming, add the fruit salt and mix gently.
  5. Pour the batter immediately into a greased 200 mm. (8") diameter thali and spread evenly by rotating the thali clockwise.
  6. Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked.
  7. Cool slightly, brush little oil on it and cut into diamond shaped pieces.
  8. Serve hot garnished with coriander.

Handy tip

  1. Add the fruit salt just before you put the dhoklas to steam.
2 reviews received for Mag Ni Dal Na Dhokla ( Gujarati Recipe)

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 Reviewed By
Jasmina siraj shahNovember 26, 2011

Turned out excellent !!! loved it...Very nutritious too..
1 of 1 members found this review helpful

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Helpful reviews for this recipe
Reviewed November 26, 2011by Jasmina siraj shah

Turned out excellent !!! loved it...Very nutritious too..

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Reviewed March 21, 2013by Pempemp

Tastiest of all the dhoklas. The chilkewali moong dal boost the flavour and texture of these dhoklas.

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