Soft split green moong dal dhokla recipe | Soft, juicy and spongy dhokla can be easily made with the most basic ingredients and does not require a lot of time to prepare.
Dhokla is a famous Gujrati snack and is made in many ways. Normally dhokla is made of gram flour (besan) but in this recipe we will be making it using moong dal. It can be made sweet or sour depending on the tempering. For this recipe, I have used a sweet tadka as it is the authentic way. It is an instant snack and is loved by everyone.
Making dhokla is not very hard if few basic steps are followed. The best way to get the perfect dhokla is by whipping the mixture for a good 3-4 minutes. You should be very careful with proportions. The batter should be a little flowy and lump-free. Steaming time also matters. After trying lots of recipes this recipe worked best for me. If you follow the recipe properly you will also get the best results.
I have also posted other delicious breakfast recipes like Kaale Chana Ka Dosa, Sabji Suji Nastha, Rice Uttapam and many more. Do try them as well.
Moong Dal Dhokla
- 1 tsp Oil
- 2-4 Green Chilli slit in halves
- 20-25 Curry Leaves
- ½ Black Mustard Seeds
- 1 cup Water
- 1 tbsp Sugar
- 1 tbsp Lemon Juice
- 1½ cup Yellow Moong Dal soaked for 3-4 hours
- 1 Green Chilli
- 1 inch Ginger
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- 1 tsp Eno
- ½ tsp Baking Soda
- 1 tsp Lemon Juice
- In a pan add oil, green chilli, curry leaves, black mustard seeds and mix well.
- Next add water, sugar mix well and bring it to boil.
- Next add lemon juice and turn off the heat.
- In a grinder add moong dal, green chili, ginger and grind to make a smooth paste adding little to no water.
- Transfer paste into a bowl add turmeric powder, red chilli powder, salt mix well and whip for 3-4 minutes.
- Next add eno, baking soda, lemon juice and mix well quick.
- Transfer in a greased bowl and tap a bit to even out.
- In a pan place stand in the center and little bit water to it.
- Now turn the flame to medium place the pan with batter in the center cover and steam it for 15-20 minutes.
- After 15-20 minutes check with the help of a toothpick.
- If cooked then turn off the heat and let it cool down properly for 5 minutes.
- After cooling down de-mould it.
- Grease the knife and cut in desired shape and size.
- Add the tadka into the dhokla so that it absorbs well.
- Let dhokla rest for 10-15 minutes before serving.
To make sure that the sugar doesn’t crystallize I have added lemon juice to the tadka. Let me know in the comment section what is your secret to a perfect dhokla.
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