Instant live dhokla | instant moongdal dhokla | instant dhokla premix recipe

Moongdal instant dhokla

Live dhokla is an all-time favorite farsan (snacks) from gujarati cuisine. Typically dhokla recipe is prepared from fermented batter, but this recipe is an alternative and prepared from moong dal-rice powder and semolina. I share instant dhokla premix recipes, which can be prepared and store in an air-tight container. This dhokla does not need fermentation like the regular dhokla so it can be prepared without any extra pre-preparation. It tastes great with garlic chutney. Do try this! 

The key to making instant moongdal live dhokla at home are:
  • In dhokla premix, use small grain rice varieties like khichdiya or jeerasar rice. Also, the quantity of rice should be half that dal.
  • Use semolina or coarse rava for instant dhokla mix and the proportion of semolina should be equal to dal and rice powder.
  • Store dhokla premix or flour into an air-tight container for 6 months or more into the refrigerator.
  • Use sour buttermilk or curd to make dhokla batter, if you do not have it then add some lemon juice into dhokla batter.
  • Dhokla batter should be slightly thick and pouring consistency.
  • Steam dhokla 12-15 min on high-medium flame. Do not oversteam dhokla otherwise, it will become hard.
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Moongdal instant dhokla

Recipe card for instant moongdal dhokla

Nehas Cook Book
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snacks
Cuisine Indian
Servings 3 servings


For moongdal dhokla premix

  • ½ cup yellow moong dal
  • ¼ cup small grain rice
  • 1 cup semolina coarse rava
  • Salt to taste
  • ½ tsp turmeric powder
  • Pinch of hing
  • 1 tsp sugar

For instant moongdal dhokla

  • 2 cup dhokla mix
  • 1.5 cup sour buttermilk or as required
  • 2 tbsp water or as required
  • 1 tsp ginger paste
  • 2 green chilli paste
  • ¼ cup coriander leaves
  • 2 tsp oil
  • Some red chilli powder

For dhokla tempering

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 2 chopped green chilli
  • 5-6 curry leaves


Making moongdal dhokla premix

  • In a pan, add dal and rice and roast for 2 minutes. Cool down mixture and add grind it into coarse powder.
  • Now add mixture into container, also add semolina, salt, turmeric powder, sugar and hing. Mix well.
  • Dhokla premix is ready. Store it into airtight container upto 6 month or more into refrigerator.

Making instant moongdal dhokla

  • In a mixing bowl, add dhokla flour. Add buttermilk gradually and make thick and pouring consistency of batter.
  • Whisk batter with hand for 3-4 minutes and rest batter for 30 minutes.
  • Meanwhile, add water into pan. Cover and steam for 5 minutes.
  • Then add green chilli paste, ginger paste, coriander leaves and oil. Mix well.
  • Add eno fruit salt & mix in one direction.
  • Grease dhokla plate with oil & pour the mixture in plate.
  • Sprinkle red chilli powder over the mixture.
  • Steam in idli-dhokla steamer or kadai for 12-15 min on high-medium flame.
  • Once done take out plate from steamer & allow it to cool for 5-10 min.
  • Now heat oil into tadka pan, add mustard seeds, sesame seeds, chopped green chilli and curry leaves. Mix well and add tadka on dhokla.
  • Cut into desired shape. Serve with chutney.


  • grind rice and dal mixture into a coarse powder.
  • use sour buttermilk or curd while making dhokla batter.
  • rest batter for 25-30 minutes, so rava soaked properly.
  • preheat steamer for 5 minutes before steaming dhokla.
  • oil gives shine and softness to dhokla.
  • steam dhokla 12-15 min on high-medium flame.



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