Moong Dal Dhokla

Like I have said before and described in one of my earlier posts, we Gujaratis can make dhokla with anything. Moong dal being rich and protein is perfect for vegetarians. It is split moong lentils and there are various delicious recipes made of these. Combination of moong dal and rice makes delicious soft khichdi which is perfect to recover from a disease. Easy to digest and also energizing, introducing moong dal to regular meals is excellent.

As you know by now, Dhokla is a savory steamed cake from Gujarat: Western India. Pulses and ground and batter is fermented to prepare soft steamed dhokla. So these steamed soft dhoklas are great as breakfast or snacks.

Do not confuse this recipe for khaman dhokla. Khaman dhokla is made of chana dal or besan which is chick pea flour.

Here is the list of my dhokla recipes:
Green Moong Dhokla
Khaman Dhokla
Khatta Dhokla
Rawa Dhokla
Dhokla shots
Mixed Grain Dhokla

Ingredients (serves 3-4 people)
1/2 cup yellow split moong dal
1 cup water
1/2 inch ginger
1-2 green chillies
1 tsp. salt
Pinch of turmeric
1 tbsp. lemon juice
2-3 tbsp. sugar
2 tbsp. oil
1/2 tsp. ENO fruit salt (optional only if batter is not fermented)

For tempering:
2 tbsp oil
1 tsp. mustard seeds
Chopped green chilies

Chopped cilantro to garnish.

Wash and soak split moong dal in 1 cup of water for 3-4 hours.
Remove water and coarsely grind soaked dal, ginger, and green chillies together. Leave it aside for few hours or overnight to ferment. You could also use it immediately by adding ENO to froth and make soft dhoklas.
Add salt, turmeric, sugar, lemon juice, and oil. Mix well for 2-3 minutes till sugar dissolves.
Keep the steam bath ready. If the batter is well fermented pour in a thali and steam for 7-10 minutes.
If you are making instant dhoklas without fermenting, add ENO and mix well. Pour batter immediately in a Thali or a plate and steam it for 7-10 minutes.
Remove steamed dhokla plate and let it rest for 4-5 minutes before cutting into pieces.
Cut into pieces.
For tempering: heat oil, add mustard seeds and green chillies. Fry for a minutes. Spread this evenly over cut dhokla.
Garnish with cilantro.
Serve!

Wash and soak split moong dal in 1 cup of water for 3-4 hours.

Remove water and coarsely grind soaked dal, ginger, and green chillies together. Leave it aside for few hours or overnight to ferment. You could also use it immediately by adding ENO to froth and make soft dhoklas.

Add salt, turmeric, sugar, lemon juice, and oil. Mix well for 2-3 minutes till sugar dissolves.

Keep the steam bath ready. If the batter is well fermented pour in a thali and steam for 7-10 minutes.

If you are making instant dhoklas without fermenting, add ENO and mix well. Pour batter immediately in a Thali or a plate and steam it for 7-10 minutes.

Remove steamed dhokla plate and let it rest for 4-5 minutes before cutting into pieces.