Fluffy Moong Dal Dhokla
Let’s see how to make fluffy moong dal dhokla today. This is a very easy and simple recipe. Besides, I will share few tips and tricks for make perfect spongy dhokla.
- 1 cup / 200 gm Moong dal
- 1/4 cup Poha
- 2~3 Green chilies
- 4~5 Garlic cloves
- 1/2 cup / 60 gm Curd
- 1/2 tsp Turmeric powder
- Salt to taste
- 1/2 cup /60 ml Water
- 1 tsp Eno fruit salt
- Water as needed
- 1 tbsp Sugar
- 1/4 cup Water
- 1 tbsp Oil
- 1/2 tsp Mustard seeds
- A pinch of Hing
- 1/2 tsp white Sesame seeds
- 3~4 slit Red chilies
- Finely chopped Coriander leaves
- Step 1: Wash moong dal and poha well together and soak them together for at least 1-2 hours. Drain all the water from soaked mixture.
- Step 2: Blend green chilies, garlic, soaked mixture, curd, turmeric powder and salt well together into paste.
- Step 3: Add water and blend it well into paste.
- Step 4: Heat up about 1 1/2” water in a steamer and bring it to boil. Place a stand at the base and dhokla tin on it.
- Step 5: Add Eno fruit salt and water and mix in quickly.
- Step 6: Pour the mixture out into the tin on the steamer and spread it evenly.
- Step 7: Close the lid and steam the dhokla on medium heat for about 12-15 minutes.
- Step 8: Take the dhokla out of the steamer and let cool completely.
- Step 9: Dissolve sugar in water and sugar water is ready.
- Step 10: When dhokla cools down completely, loosen the edges and flip it over into a dish.
- Step 11: Remove the butter paper and cut it into pieces. Spread the sugar water on the dhokla.
- Step 12: Heat up oil in a tadka pan and add mustard seeds.
- Step 13: When mustard seeds pop up, turn the gas off and add hing, sesame seeds and red chili.
- Step 14: Cover and rest the tadka for about 5 minutes.
- Step 15: Spread the tadka and coriander leaves on the dhokla and dhokla is ready.
Imagine a golden, spongy Moong Dal Dhokla that skips the heaviness of traditional besan altogether, ensuring every bite is protein-rich and effortlessly airy. The secret to this masterpiece lies in the simple combination of soaked moong dal and a touch of flattened rice or poha, which acts as a natural softener to keep the texture velvet-smooth throughout the day.
Some Interesting facts about Fluffy Moong Dal Dhokla:-
The journey to this perfect snack begins by soaking one cup of moong dal and a quarter cup of poha for at least an hour until they are plump and ready. Once drained, grind the ingredients into a silky batter along with aromatic garlic, spicy green chilies, tangy yogurt, and a hint of turmeric for that vibrant sunshine hue. Timing is everything in this kitchen tale; you must quickly whisk a teaspoon of fruit salt into the batter to create a bubbly, effervescent mixture and then rush it into a preheated steamer. The intense steam works its magic for exactly twelve to fourteen minutes, transforming the liquid gold into a resilient, porous cake that bounces back at the slightest touch.
As the dhokla cools, a separate ritual takes place to ensure it is never dry or “choking” as besan-based versions can sometimes be. Pour a generous soak of sweet and tangy sugar water over the freshly cut squares. This allows every pore to drink in the moisture. The grand finale is a crackling tempering of mustard seeds, sesame, and red chilies in hot oil. Cover the dish briefly to let the smoky aromas penetrate deep into the sponge. Finish the dish with a garnish of fresh coriander. This Moong Dal Dhokla is the ultimate proof that you can skip the besan and still get a melt-in-the-mouth texture. It remains remarkably soft and delicious from morning until night.
