moong dal dhokla recipe | Gujarati moong dal dhokla | steamed yellow moong dal dhokla | no fermentation moong dal dhokla |
by Tarla Dalal
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moong dal dhokla | Gujarati moong dal dhokla | steamed yellow moong dal dhokla | no fermentation moong dal dhokla | with 24 amazing images.
Pucca traditional and perfect to the core, the Moong Dal Dhokla represents everything that dhoklas stand for – sumptuous, tasty and aromatic!
A wholesome batter of soaked and ground moong dal is complemented by ingredients like besan, curds and fruit salt to get the ideal texture and flavour. Topped off by an aromatic tempering, the Moong Dal Dhokla becomes a tongue-tickling snack, when matched with peppy green chutney.
I would like to share some tips to make the perfect no fermentation moong dal dhokla. 1. Add sugar to batter. Sugar is totally optional but, we want the moong dal dhokla to be like the Nylon khaman dhokla which are sweet hence, we are adding the sugar. 2. Add the asafoetida to the batter. Dals and pulses are a bit difficult to digest, hence a little addition of hing will help in aiding digestion. 3. Add the curd to the batter. We have used homemade curd which will make the yellow moong dal dhokla fluffy and spongy.
This traditional Gujarati Farsans can be enjoyed as a snack for Breakfast , High Tea Party or as an acompaniment to the main course.
Enjoy how to make moong dal dhokla | Gujarati moong dal dhokla | steamed yellow moong dal dhokla | no fermentation moong dal dhokla | with detailed step by step photos and video below.
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Moong Dal Dhokla recipe - How to make Moong Dal Dhokla
Preparation Time: Cooking Time: Total Time:
4Makes 4 servings
For moong dal dhokla- To make moong dal dhokla, soak the yellow moong dal in enough water for 30 minutes. Drain well.
- Combine the yellow moong dal and green chillies and blend in a mixer using ½ cup of water to make a paste of pouring consistency.
- Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan and curds and mix well to make a batter.
- Just before steaming, sprinkle fruit salt and mix lightly.
- Pour the batter into a greased 175 mm. (7”) diameter thali.
- Steam in a steamer for 10 to 12 minutes or till the dhokala is cooked. Keep aside.
- Heat the oil in a small non-stick pan and add the mustard seeds.
- When the mustard seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for 30 seconds.
- Add the green chillies and sauté on a medium flame for 30 seconds.
- Pour the tempering over the prepared moong dal dhokla and spread it evenly.
- Sprinkle the coriander and coconut evenly on top.
- Cut the moong dal dhokla into pieces and serve hot with green chutney.
Moong Dal Dhokla Video by Tarla Dalal
Moong Dal Dhokla recipe with step by step photos
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Dhoklas are my favorite savoury Gujarati dry snack. You can eat dhokla for breakfast, lunch/dinner or even as an evening snack with various chutneys like the green chutney, sweet chutney or the spicy garlic chutney. Khatta safed dhokla and Nylon Khaman dhokla are the two most popular Gujarati dhokla recipes but, apart from that you can make use of a myriad of ingredients like dal, vegetables, spices to make dhokla variations. If you like moong dal dhokla | Gujarati moong dal dhokla | steamed yellow moong dal dhokla | no fermentation moong dal dhokla | below are some quick and healthy dhokla recipes that do not require any fermentation time :
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What are Dhoklas? Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry!
There are innumerable dhokla recipes falling under different types, so you can make this snack multiple times a week and still not get bored. Some dhokla batters like the healthy Moong Dal Dhokla require grinding and fermentation, while others like the Rava Dhokla are quick-fix options that you can simply mix and steam. If you have just a few minutes, not to worry, you can put together yummy Khaman Dhokla in the microwave - Microwave Mug Dhokla! You can even make Khatta Dhokla with handy idli batter. So, depending on the availability of time and ingredients, you can pick a dhokla recipe.
The best part is that you can always reinforce your dhokla batter with delicious and tasty veggies and greens, like grated carrots, crushed green peas or fenugreek leaves. This makes the dhokla colourful, tasty and healthy too. Once you know the different types of dhokla batters, you can go it on your own, by varying the added veggies, tempering, and so on, according to preferences and availability.
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For making the healthy
Moong Dal Dhokla batter, clean and wash the yellow moong dal. Refer our glossary to read about
nutritional benefits of moong dal and other ways to use. Add enough water and soak for 30 mins. Drain the soaked dal using a strainer.
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Transfer the washed dal to a big mixer jar. You can also make use of green moong dal and make Green Moong Dal Dhokla.
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Add the green chillies. You can even add ginger for an added flavor.
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Add a approx 1/2 cup water that would help to make a paste of pouring consistency.
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Blend the moong dal to a smooth paste.
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Transfer the paste to a deep bowl Add salt.
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Add sugar. Sugar is totally optional but, we want the moong dal dhokla to be like the Nylon khaman dhokla which are sweet hence, we are adding the sugar.
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Add the asafoetida. Dals and pulses are a bit difficult to digest, hence a little addition of hing will help in aiding digestion.
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Add the oil, turmeric powder. Oil helps in making soft moong dhokla.
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Also, add the besan. Besan is another healthy flour which is loaded with good fats and proteins.
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Add the curd. We have used fresh homemade curd which will make the dhoklas fluffy and spongy.
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Mix well to make a dhokla consistency batter. The best part about the moong dal dhokla is the batter does not require any soaking or fermenting.
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For steaming the no-fermentation moong dal dhokla, grease the dhokla plate with little oil and even put water for steaming in a steamer.
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Just before steaming, sprinkle fruit salt. After adding the fruit salt, do not let the batter sit idle or else you will get hard Moong Dal Dhokla.
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Pour the batter into a greased 175 mm. (7”) diameter thali.
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Steam in a steamer for 10 to 12 minutes or till the moong dal dhokla | Gujarati moong dal dhokla | steamed yellow moong dal dhokla | no fermentation moong dal dhokla | are cooked. Keep aside.
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For the tempering of Moong Dal Dhokla, heat the oil in a small non-stick pan.
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Add the mustard seeds.
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When the mustard seeds crackle, add the sesame seeds.
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Add the asafetida and sauté on a medium flame for 30 seconds.
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Add the green chillies and sauté on a medium flame for 30 seconds.
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Pour the tempering over the prepared Moong Dal Dhokla and spread it evenly. Sprinkle the coriander evenly on top.
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Also, sprinkle some freshly grated coconut on the Moong Dal Dhokla.
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Cut into pieces and serve the quick and easy Moong Dal Dhokla hot with green chutney.
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If you enjoyed this recipe of moong dal dhokla | Gujarati moong dal dhokla | steamed yellow moong dal dhokla | no fermentation moong dal dhokla | , also check out
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Moong Dal Dhokla – A Nourishing Breakfast Idea. Protein rich snacks like Monng Dal Dhokla also has an added advantage of being non-fermented, thus it’s a quick breakfast to put up on the table. 20 minutes is all it takes to make these dhoklas. Diabetics and those with heart disease too can enjoy this delicacy with their family. They just need to avoid the sugar completely and not go overboard and restrict the portion size to half. Strengthen your bones and maintain cell health with these wholesome dhoklas. These are quite satiating and need no accompaniment as such. However you can serve them with low calorie green chutney too. Carry them to work if you have missed your breakfast so that you begin your day a healthy way and are not tempted to reach out for not-so nourishing options like upma, vada etc.
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Add sugar to batter. Sugar is totally optional but, we want the moong dal dhokla to be like the Nylon khaman dhokla which are sweet hence, we are adding the sugar.
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Add the asafoetida to the batter. Dals and pulses are a bit difficult to digest, hence a little addition of hing will help in aiding digestion.
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Add the curd to the batter. We have used homemade curd which will make the yellow moong dal dhokla fluffy and spongy.
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Nutrient values (Abbrv) per serving
| Energy | 180 cal |
| Protein | 6.8 g |
| Carbohydrates | 18.4 g |
| Fiber | 2.5 g |
| Fat | 8.6 g |
| Cholesterol | 1.2 mg |
| Sodium | 10.5 mg |
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