Green Moong Dal Dhokla Recipe (Savory Steamed Mung Bean Cakes)

Archana Doshi

December 16, 2016

2550 Ratings

Time:Prep: 15 M|Cook: 20 M|Total: 35 M

Makes:4 Servings

Meal:North Indian Breakfast

Cuisine:Gujarati Recipes

Green Moong Dal Dhokla is a steamed mung bean cake that is seasoned with mustard, sesame and curry leaves. This recipe of the Dhokla is a variation of the traditional Khatta Dhokla and falls into the category of a Gujarati farsan is a regular staple weekly dinner at my home. Weekends when there is low edge to cooking, I typically make the preparation for the batter a couple of days before. This ensures my Sunday evenings can be relaxing ensuring a wholesome dinner is served to begin the new work week with a zing. Being rich in proteins it acts as a fantastic lunch box meal or a meal for one dish dinner.

You can make these Green Moong Dal Dhokla more nutritious by adding finely chopped carrots, french beans, grated bottled gourd, green peas, or finely chopped cabbage to the batter before steaming.

Here are more Gujarati dishes for you to try

You can make these Green Moong Dal Dhokla more nutritious by adding finely chopped carrots, french beans, grated bottled gourd, green peas, or finely chopped cabbage to the batter before steaming.

Here are more Gujarati dishes for you to try

Ingredients

Ingredients for seasoning

1 Green Moong Dal (Whole)

1/4 Rice

1/2 White Urad Dal (Whole)

2 Curd (Dahi / Yogurt)

2 Green Chillies

1 Ginger, grated

Red Chilli powder, for sprinkling

1 Oil

2 Enos Fruit Salt

Salt, to taste

1 Oil

1 Mustard seeds (Rai/ Kadugu)

1 Sesame seeds (Til seeds)

5-6 Curry leaves, finely chopped

Coriander (Dhania) Leaves, few, chopped

Instructions for Green Moong Dal Dhokla Recipe (Savory Steamed Mung Bean Cakes)

To begin making the Green Moong Dal Dhokla Recipe, soak the rice, and lentils in 3 cups of water for 6 hours. Grind the mixture along with green chillies, ginger, yogurt along with the water it was soaked in, into a batter, slightly coarse.

The consistency of the batter should be such that when you use a ladle to pour it does not pour itself but falls in dollops. Stir in the salt and allow the mixture to ferment for 8 hours.

Once fermented you will notice the dough has risen. Gently stir in the oil and the enos fruit salt and any other vegetable you wish to add to the dough taking care to keep the fluffy consistency.

Grease the Dhokla Thali’s with oil all round the sides and the base. Pour in the batter into the thali’s until it is half full. Sprinkle a little red chilli powder around the top of the dough.

Place the dhokla plates in a steamer and steam for about 10 minutes on high heat, until the dhokla's are cooked that when a tested inserted into the center comes out clean. Allow the dhokla’s to rest for 5 minutes before serving them.

Heat oil in a small pan on medium heat; add the mustard seeds, cumin seeds and curry leaves and allow them to crackle and turn off heat.

Drizzle the seasoning over the dhoklas and garnish with coriander leaves. Cut the dhokla's into desired shapes and serve the Green Moong Dal Dhokla with Green Chutney | Dhania Phudina Ni Chutney

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