It is a quick and easy dhokla made using yellow moong dal. It is a combination of sweet and sour tastes, which tastes great with tempering or any chutney. This dhokla does not require fermentation of the batter & so it can be prepared without any extra pre-preparation (except soaking dal). In this recipe, I made dhokla in 2 ways, one with the regular steaming method and another is tawa dhokla. It is ideal for a healthy morning breakfast or a great option for a tiffin box. Try this easy and foolproof soft and spongy dhokla recipe at home.
- Firstly, dhokla is made entirely with moong dal. but the same recipe can also be made with a combination of other lentils like chana dal with equal proportions. Also, make sure to soak the dal well else it won’t be easy to blend.
- dhokla batter should be medium thick and pouring consistency. Also, add some rava which makes it fluffy and soft dhokla.
- For soft and fluffy dhokla, I have added Eno fruit salt which can be easily replaced with baking soda if you wish to. But I would heavily recommend skipping turmeric as it would react with baking soda to yield a pink color spot.
- if the dhokla is rested, it absorbs all the moisture to make it dry and less tasty. hence it is always recommended to preheat with some sugar water tempering sprinkled on top of it.
- Lastly, the moong dal dhokla recipe tastes great when prepared slightly sweet and tangy.
Moongdal dhokla recipe | instant moongdal dhokla | tawa dhokla recipe | dal dhokla recipe
For moong dal dhokla
- 1 cup soaked moong dal
- Salt to taste
- 2-3 green chilli
- 1 inch ginger
- ¼ tsp turmeric powder
- ½ tsp citric acid or lemon juice
- 2 tbsp sugar
- ½ cup water or as required
- 1 tbsp oil
- 2 tbsp rava
- 1 tsp Eno fruit salt
- Water for steaming
For dhokla tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 2 green chilli slits
- 10-12 curry leaves
- Pinch of hing
- 3 tbsp water
- 1 tsp sugar
For tawa dhokla
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp sesame seeds
- Some curry leaves
- Dhokla batter
- Sprinkle red chilli powder
Making dhokla batter.
- Soaked 1 cup moong dal for 4-5 hrs. remove water from soaked dal and add it into mixture jar.
- Then add salt, chopped green chili, ginger, turmeric powder, citric acid, sugar, and water. Grind it into a smooth paste.
- Now add oil and Rava to the batter. Grind it again.
- Dhokla batter is ready.
Making dhokla with the steaming method
- Take out the dhokla batter into a mixing bowl. Cover and rest for 10-15 minutes. Then add 1 tsp Eno fruit salt and water. Mix well.
- Grease the dhokla plate with oil & pour the mixture into the plate.
- Steam in idli-dhokla steamer or Kadai for 12-15 min on high-medium flame.
- Once done take out the plate from the steamer & allow it to cool for 5-10 min.
- Then cut the dhokla into the desired shape.
- Now heat oil in tadka pan, add mustard seeds, chopped green chili, and curry leaves and hing. Saute it.
- Then add water and sugar. Mix well and cook till the sugar is completely dissolved.
- add tadka on dhokla. Serve with chutney.
Making tawa dhokla
- Heat the tawa pan, grease the streel ring with oil and place it on the tawa.
- Add oil to tawa and spread it.
- Then add mustard seeds, sesame seeds, and chopped curry leaves.
- Now add 2 to 2.5 ladle of dhokla batter into the ring. Spread it and sprinkle some red chili powder on it.
- Cover and cook dhokla on the lowest flame for 10 minutes.
- Once done dhokla puff up and the knife comes out clean, then switch off the flame and take out the ring from the dhokla.
- Make all dhokla in the same way and Serve it with chutney.
- Do not add more water while grinding the dal.
- Oil gives softness to dhokla.
- Rava helps to make dhokla spongy and fluffy.
- Steam dhokla on high flame for 12-14 minutes. Do not steam dhokla on low flame.
- Cook tawa dhokla on low flame.
- Dhokla tastes great when it is slightly sweet and tangy and serve with chutney.