Moong Dal Dhokla/ Split green gram Dhokla/ Hesaru bele dokla

Dhokla, is originally a Gujarati food which can be served as breakfast/ snack or as an accomplishment with lunch. I initially learnt it from my neighbour which they prepare with the fermented batter made of besan/ gram flour. They also add little fine rava to make it more porous without using much of soda powder!

Few days back, I was thinking of making it with moong dal. As I had lot of moong dal stored in my kitchen, I wanted to finish them off. Also I was thinking of dishes made of yellow moong other than sweet! Then, this idea of making ‘moong dal dhokla’ came to my mind, which was resting for long time in my to-do list. I found a recipe too from a famous cooking site ‘tarladalal’! With few changes from original recipe, I came up with my version and the result was very nice. We all at home liked it. So what are you waiting for!? It is worth trying this delicious recipe for a party time snack or for a breakfast. It does not require more of preparation/ fermentation time other than soaking time. Dhoklas are prepared as soon as the batter is ready. This recipe is without using eno fruit salt!

Moong dal itself is very rich in protein and other nutrients, like any other lentil! It is also believed to be safe to feed toddlers as well. Usually moms/ doctors prefer addition of this dal in the diet of infants as soon as they are introduced to the solids at the age of 1 year.

Preparation Time: 1 hour

Cooking time: 30 minutes

Serves: 2 - 3

Ingredients:

Moong dal – 1 cup

Gram flour/ Besan flour – 1 tbsp

Curds – 2 tbsp

Salt – 1 tsp, adjust to taste

Green chillis – 2, as per taste

Ginger – ½ inch

Sugar – 1 tsp (optional)

Lemon juice – ½ tsp (optional)

Turmeric powder – ¼ tsp

Baking/ cooking Soda – ¼ tsp

Oil - 2 tsp
Asafoetida/ hing - a pinch

Seasoning:

Cumin seeds – ½ tsp

Mustard seeds – 1 tsp

Oil – 2 tsp
Asafoetida/ hing - a pinch

Chopped green chilli – 1 (optional)

Garnishing: (optional)

Coriander leaves (chopped) – 2 tsp

Grated fresh coconut – 1 tbsp

Method:

• Wash and soak moong dal in water for 1 hour.
• Drain water completely and grind the dal with green chillis, ginger and salt to smooth paste adding little water (2-3 tbsp water).
• Now transfer this to a mixing bowl. Add Gram flour, turmeric powder, asafoetida, sugar, curds and lemon juice. Add 2 tsp oil to this. Mix well to get a batter of pouring consistency (of idli batter). If it is thick, add little curds to adjust.
• Add baking soda and mix lightly once.
• Keep the steamer or pressure cooker with water to boil.
• Grease a flat round dish (vessel) with few drops of oil. Pour the prepared batter to it.
• Keep the dish inside steamer or pressure cooker. Cook for 20 – 30 minutes, until inserted fork comes out clean.
• Allow cooling for few minutes. Then, clear the sides using a sharp knife.
• Invert the dhokla on a flat surface like a plate.
• Prepare a seasoning of mustard, cumin, asafoetida & chopped green chilli (optional) in oil and pour on top of the dhokla evenly.
• Garnish with chopped coriander leaves & grated coconut.
• Cut into desired shape. Serve warm with green chutney (mint/ coriander chutney).

Notes:

• If you are using pressure cooker to steam cook, then do not use the weight.
• Cooking time varies depending on the thickness of the batter in the dish. Mine took exactly 30 minutes. Keep an eye after 20 minutes of cook time.
• It can be cooked using a microwave oven as well.
• Variations are possible with the addition of 2 tbsp fine semolina to the batter.
• If the dhoklas are made little spicy, then it can be served as it is without any chutney. It can be served with little oil on top of it.

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