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Moong dal dhokla recipe | how to make instant moong dal dhokla | garlic chutney recipe

Instant moon dal dhokla is a quick and easy dhokla made using yellow moong dal and rice. This dhokla does not require fermentation of the batter & so it can be prepared without any extra pre-preparation (except soaking dal). It is very healthy & tastes delicious. I also share a garlic chutney recipe which is served with live dhokla. Do try it today!

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Recipe video

Moong dal dhokla recipe | how to make instant moong dal dhokla | garlic chutney recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Soaking time 4 hours
Total Time 4 hours 35 minutes
Course Snack
Cuisine Indian
Servings 4 servings


For moong dal dhokla

  • 1 cup moong dal
  • ½ cup small grain rice
  • 2 tbsp urad dal
  • ½ tsp methi seeds
  • ½ tsp turmeric powder
  • Salt to taste
  • Pinch of hing
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • 2 tsp oil
  • 1 tsp eno fruit salt
  • Red chilli powder
  • Black pepper powder

For garlic chutney

  • 15-17 garlic cloves
  • ½ tsp cumin seeds
  • Pinch of hing
  • Salt to taste
  • 1 tbsp red chilli powder
  • 1 medium size chopped tomatoes
  • 1 tbsp oil
  • ¼ cup water or as required


For moong dal dhokla

  • Soak small grain rice & yellow moong dal, urad dala and methi dana in water for 4-5 hours.
  • Drain water completely & grind with curd and required water. Grind to coarse texture.
  • Take out in a bowl and whisk the batter with your hand for 3-4 minutes.
  • Then add green chilli paste, ginger paste, salt, hing, turmeric powder & oil. Mix well.
  • Add eno fruit salt & mix in one direction.
  • Grease the dhokla plate with oil & pour the mixture into the plate.
  • Sprinkle red chilli powder and black pepper powder over the mixture.
  • Steam in idli-dhokla steamer or kadai for 15-20 min on med-high flame.
  • Once done take out the plate from the steamer & allow it to cool for 5-10 min.
  • Cut into the desired shape. serve

For garlic chutney

  • In a mixture jar, add garlic cloves, cumin seeds, hing, salt and red chilli powder and tomatoes. Grind it into a paste.
  • Heat oil in a pan, add hing and grinded paste. Sauté till oil separates.
  • Take out the chutney into a bowl, and add water to adjust the consistency of the chutney.
  • Serve garlic chutney with dhokla.


  • use small grain rice for dhokla batter
  • use sour curd while grinding dhokla batter.
  • oil gives shine and softness to the batter.
  • steam dhokla 15-20 min on medium flame.
  • tomatoes balance the spiciness of garlic in chutney.
  • spreading some oil on cooked dhokla helps to avoid its dryness
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