Moong Daal Dhokla




  • 1 cup Dhuli Moong Ki Dal

  • 2 tsp Besan

  • 2 tbsp Curd

  • ½ tsp Turmeric powder

  • 1 tsp sugar

  • Salt to taste

  • 1 tsp Eno fruit salt

For tampering

  • 1 tbsp Vegetable oil

  • 1 tsp Mustard Seeds

  • 10-12 Curry leaves

  • ½ cup water

  • ½ tsp Salt

  • 1 tsp Sugar

  • 2 tsp Lemon juice

  • 2 -3 Green chillies (Slit)

  • 1 tbsp coriander leaves (nicely chopped)



Method (How to make moong dal dhokla)

  • Wash the moong dal and soak in enough water for 3-4 hours.

  • Drain the water and grind the moong dal to make a fine paste.

  • Use some  water if required.

  • The batter should be pouring in consistency like dosa batter.

  • Add besan, salt and sugar curd and mix well.

  • Cover the dal mixture and keep aside for 2-3 hours.

  • Grease a Dhokla pan and boil water in a deep boiling pan or steamer.

  • Add eno fruit salt in the batter and mix well.

  • Pour the batter in the greased Dhokla pan and steam for 15-20 minutes until done. Insert and knife and check if knife is clean otherwise cook 2-3 more minutes.

For tampering

  • Heat oil in a tadka pan.

  • Once the oil is hot, add mustard seeds and curry leaves and slit chillies let them crackle for a few seconds.

  • Add water, salt, sugar, lemon juice  in the tadka and bring the mixture to a boil.

  • Pour the tadka over the Dhokla.

  • Cut the dhokla in cubes garnish with coriander leaves.
  • Serve hot with coriander and mint chutney.