This is a quick and easy dhokla made using yellow moong dal, infused with the flavors of green peas and methi leaves. It pairs wonderfully with tempering and spicy garlic chutney. Unlike traditional dhokla recipes, this version does not require batter fermentation, allowing it to be prepared without extensive pre-preparation (except for soaking dal). Ideal for a healthy morning breakfast or a convenient tiffin box option, give this foolproof recipe a try to enjoy soft and spongy dhokla at home.
The key to making soft instant moong dal dhokla at home are
- Firstly, dhokla is made with moong dal. I add some rava for the spongy texture of dhokla. Instead of rava, you can soak some small-grain rice for a spongy dhokla texture.
- Dhokla batter should be of medium thickness and pouring consistency. If the dhokla batter is thick, then dhokla becomes dense, and if the batter is thin, then dhokla becomes slightly sticky.
- For soft and fluffy dhokla, I have added Eno fruit salt, which can be easily replaced with baking soda if you wish. However, I would strongly recommend skipping turmeric, as it would react with baking soda to yield pink color spots.
- If the dhokla is rested, it would absorb all the moisture, making it dry and less tasty. Hence, it is always recommended to preheat and add tempering sprinkled on top of it.
- Lastly, moong dal dhokla recipe tastes great when prepared slightly sweet and tangy and serve with garlic chutney.
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Instant moongdal dhokla recipe | moong dal dhokla | dhokla recipe
Ingredients
For moong dal dhokla
- 1 cup-soaked moong dal
- ½ cup sour curd
- 2-3 chopped green chilli
- 1 inch ginger
- ½ cup fresh green peas
- ¼ cup water or as required
- 2 tbsp rava
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp sugar
- 1 tbsp oil
- 1 cup chopped methi leaves
- ½ cup coriander leaves
- 1 tsp Eno fruit salt
- 1 tsp lemon juice
- Oil for greasing
For dhokla tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp white sesame seeds
- Some curry leaves
- 2 chopped green chilli
For Garlic chutney
- 15-16 garlic cloves
- ½ tsp cumin seeds
- Pinch of hing
- Salt to taste
- 1 tbsp red chilli powder
- 1 tomato
- 2 tbsp oil
- ¼ cup water or as required
Instructions
Making instant moong dal dhokla
- Soak 1 cup moong dal for 4-5 hours. Remove water from the soaked dal and add it to the mixture jar.
- Then add ½ cup curd, 2-3 chopped green chillies, 1 inch ginger, ½ cup green peas, and ¼ cup water. Grind it into a slightly coarse paste.
- Now add 2 tbsp rava and whisk the batter for 2-3 minutes.
- Cover and let the batter rest for a few minutes.
- Then add ½ tsp turmeric powder, salt to taste, 1 tbsp sugar, 1 tbsp oil, 1 cup chopped methi leaves, ½ cup coriander leaves, and 2-3 tbsp water to adjust the dhokla batter consistency.
- Now pour the dhokla batter into a greased steel bowl. (Refer to the video.)
- Then in a deep-bottomed vessel (big patili), add 3-4 cups of water and bring it to a boil. When the water comes to a boil, put the plate with a hole on it and grease it.
- Place the steel bowl on it and cover it with a big vessel. Steam the dhokla for 12-15 minutes at medium-high flame.
- The best way to check if they are cooked is to insert a knife in the middle. If it comes out clean, the dhokla is done. Switch off the flame and let it rest.
- Then demold dhokla from the bowl.
- Now in a pan, add 1 tsp mustard seeds, 1 tsp sesame seeds, chopped green chilli, and curry leaves. Sauté it. Add dhokla into the pan and coat it with tadka. Serve instant moong dal dhokla with spicy garlic chutney.
Making garlic chutney:
- In a mixture jar, add garlic cloves, cumin seeds, hing, salt, red chilli powder, and tomatoes. Grind it into a paste.
- In a pan, add oil and the ground paste. Sauté until the oil separates from the sides.
- Take out the chutney into a bowl, add water to adjust the consistency of the chutney.
- Serve garlic chutney with dhokla.
Notes
- The proportion of curd should be half that of moong dal.
- Grind the batter into a slightly coarse paste; do not grind it into a smooth paste.
- Rava gives a soft and spongy texture to dhokla.
- Whisk the batter in one direction so that air particles incorporate into it, making the batter light and fluffy.
- The consistency of the batter should be like pouring ribbons.
- Steam dhokla on high flame for 12-15 minutes.
- If the batter is slightly thicker, the dhokla will become dense, and if it is thinner, the dhokla will become sticky.
- The tempering enhances the taste of dhokla.
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