Thursday, September 24, 2020
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Moong Dal Dhokla

Dhokla is a kind of savoury steamed cake that is made from a fermented batter, made of various types of lentils, rice, chickpea flour and even bread. It comes from Gujarat region of India originally. These days, it has become a common snack all over India. Because it is steamed, it is low in fat.

Moong dal dhokla, is rich in zinc, folic acid, iron and proteins. Adding methi leaves further increases the fibre, folic acid and iron content substantially.


1- cup Moong dal

1/2 – cup Rice

3 – 4 Green Chillies

1/2 – inch Ginger

1/4 cup chopped fenugreek (methi) leaves (optional)

2 tbsp finely chopped cabbage or 2 tbsp finely chopped carrots or any situable veg (optional)

A few Coriander leaves

1/2 – cup Yoghurt

asafoetida (hing)

A little Water for grinding

Salt to taste

Method :

  1. Soak the moong dal and the rice together for two to three hours. Grind it to a coarse consistency along with green chillies, ginger, yoghurt. add water little by little till it comes to a consistency of idli dough.
  2. Transfer the mixture to a bowl, add the cabbage, carrots, asafoetida and salt, mix well.
  3. Pour into a greased 175 mm. (7″) diameter thali. Shake the thali clockwise to spread the batter evenly.
  4. Steam in a steamer for 10 minutes or till the dhoklas are cooked.
  5. Cool slightly and cut into square pieces. Repeat with the remaining batter
  6. Heat a little oil in a pan. Add one teaspoon of mustard seeds, when it crackles, remove and pour it on the dhoklas. Garnish with finely chopped coriander leaves.
  7. Serve the dhoklas with either Mint Chutey or Coconut Chutney.


*Dhokla thali is a flat metal dish. It should fit inside the wok, on a trivet and you should be able to cover the wok with a tight fitting lid, so that dhokla can be steam cooked. Other types of steamer should also work.

Note : We can skip rice from above ingredients and Add the fruit salt to the dhokla mixture just before you are ready to steam them. Divide mixture into 2 equal portions. To one portion, add 1 tsp of fruit salt and add 2 tsp of water over it. When the bubbles form, mix gently and pour greased thali and steam.

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