Thursday, September 18, 2014

Whole Moong Bean Dhokla

This dhokla is one healthy and nutritious dhokla that you can make for your family and loved ones. The dhokla has the typical moong bean taste and is savory and sour.

Time: 20 minutes + 6hr soaking time
Serves: 4-5

::for the dhokla::
1 cup whole moong beans/whole green gram
1 tsp green chilli paste
2-3 tbsp coriander leaves(chopped)
1 tbsp oil
1 tsp eno fruit salt(unflavored)
1 tbsp curd/yogurt(or lime juice)
salt as required

::for tempering::
2 tbsp oil
1 tsp mustard seeds
10 curry leaves/kadi patta

1 tbsp Sugar
1-2 tbsp water
a pinch of asafoetida/hing

salt to taste
2-3tbsp  coriander leaves(finely chopped)(for garnishing)


1. Wash and soak whole moong beans in water for 6-7 hours or overnight.

2.  Grind soaked moong with coriander leaves, curd/yogurt and very little water to a semi coarse paste. Don't make the paste too fine. Also the batter should not be too thick nor thin but like a dhokla batter.

3. Let the batter rest for 30 minutes if some of the moong bean not fully soaked.

4. Heat water in a deep large pot and let it come to boil. Grese a dhokla pan with oil.

5. Now add green chili paste, oil and salt to the ground moong mixture and mix well.

6. Finally add eno fruit salt to the dhokla mixture and mix very well. Immediately pour this in the greased dhokla pan.

7. Place the dhokla pan in the deep large pot where the water must have already started boiling by now.

8. Cover the pan and steam for 12-15 minutes till the dhokla is done.

9. Once dhokla is done. Let it cool completely before removing from dhokla pan.

10 . Now with knife cut dhokla into serving size pieces ( diamong, rectangle shape).

11. For tempering, Heat oil in a small pan, add asafoetida, mustard seeds and curry leaves. Once splatter turn off heat. Add sugar,salt and carefully add 2 tbsp water to the tempering.

12. Pour this tempering over the dhokla. Garnish with coriander leaves.

13. Serve moong dal dhokla with tea or coffee. Enjoy.

1. You can also microwave these dhoklas. Keep an eye when microwaving so that the moong dal dhokla does not become too dry or dense.

2. Also can also be steamed in a pressure cooker(without whistle/vent weight), dhokla cooker. heat water in the pressure cake till it begins to boil.

3.Be carefully while adding water in tempering as it will splatter.

4. Can make with yellow moong dal(skinless).

Adapted from vegrecipesofindia.

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