Moong Dal Dhokla Recipe – Authentic Gujarati Steamed Cake

Last Updated on 4 months by Neha Deshmukh

Moong Dal Dhokla Recipe – Authentic Gujarati Steamed Cake

Introduction

Oh, Dhokla! Just the word brings back memories of bustling Gujarati markets and the sweet-savory aroma wafting through the air. This isn’t just a snack; it’s a little piece of Gujarat, and honestly, one of my absolute favorites. I first made this recipe trying to recreate the dhokla from my local Indian sweet shop, and after a few attempts, I finally nailed it! It’s surprisingly easy to make at home, and the fluffy, flavorful results are so worth it. Let’s get started, shall we?

Why You’ll Love This Recipe

This Moong Dal Dhokla recipe is a winner for so many reasons. It’s light, healthy-ish (we are using lentils, after all!), and incredibly satisfying. Plus, it’s a fantastic vegetarian option that’s perfect for breakfast, a snack, or even a light lunch. It’s also a crowd-pleaser – everyone seems to love a good dhokla!

Ingredients

Here’s what you’ll need to create this delightful steamed cake:

• 1 cup split yellow lentils (yellow moong dal)
• 1 medium-sized green chili
• 1 teaspoon salt
• 1 ½ teaspoon sugar
• A pinch of asafoetida (hing)
• 1 tablespoon oil
• ½ teaspoon turmeric powder
• ¼ cup chickpea flour (besan)
• ½ cup natural yogurt (dahi)
• 1 ½ teaspoon fruit salt or baking soda
• 1 tablespoon oil (for tempering)
• ½ teaspoon mustard seeds
• ½ teaspoon sesame seeds
• 2 small green chilies
• 4 tablespoons water
• 2 teaspoons lemon juice

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

• Split Yellow Lentils (Yellow Moong Dal) – The Star Ingredient: Make sure you’re using split yellow lentils, not whole moong. They cook much faster and give the dhokla its signature soft texture. About 175 grams is equivalent to 1 cup.
• Asafoetida (Hing) – A Unique Flavor Profile: Don’t skip the hing! It adds a wonderfully savory, umami flavor that’s essential to authentic dhokla. A little goes a long way, so just a pinch is perfect.
• Fruit Salt – Achieving the Perfect Fluffiness: This is the secret weapon for light and airy dhokla. It reacts with the yogurt to create bubbles, giving it that beautiful spongy texture. If you can’t find fruit salt, baking soda can work (see FAQs!), but the texture won’t be quite the same.

Regional Variations in Dhokla

Did you know there are different types of dhokla? While this is a classic moong dal dhokla, you’ll also find variations like Khatta Dhokla (tangy dhokla) and Instant Dhokla (made with besan). Each region of Gujarat has its own little twist, making it a truly diverse dish!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the soaked moong dal and green chilies into a really smooth paste. Add a splash of water if needed to help it blend.
2. In a large bowl, mix the paste with salt, sugar, asafoetida, oil, turmeric powder, chickpea flour, and yogurt. Whisk it all together until you have a nice, smooth batter.
3. Grease your dhokla molds (or a baking dish) well with oil.
4. Just before steaming, add the fruit salt to the batter and gently mix it in. You’ll see it start to fizz – that’s exactly what you want!
5. Immediately pour the batter into the greased molds.
6. Steam for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. While the dhokla is steaming, prepare the tempering. Heat oil in a small pan, add mustard seeds, and let them splutter. Then add sesame seeds and green chilies.
8. Pour in the water and lemon juice, and let it simmer for a minute.
9. Once the dhokla is steamed, let it cool slightly before pouring the tempering evenly over the top.
10. Garnish with fresh coconut, chopped onions, and sev.

Expert Tips

• Don’t overmix the batter after adding the fruit salt – you want to keep those air bubbles intact!
• Make sure your steamer is nice and hot before you start steaming the dhokla.
• For perfectly even dhokla, use a flat-bottomed dish or individual molds.

Variations

• Vegan Dhokla Adaptation: Swap the yogurt for plant-based yogurt (soy or coconut work well) and ensure your sev is vegan-friendly.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your asafoetida (hing) doesn’t contain any gluten-based additives.
• Spice Level Adjustment: Adjust the number of green chilies to your liking. My family prefers a mild dhokla, so I usually stick to one small chili in the batter and one in the tempering.
• Festival Adaptations (Diwali, Uttarayan): Dhokla is a popular festive snack! You can make mini dhoklas for Diwali or serve a large batch during Uttarayan (kite flying festival).

Serving Suggestions

Serve your warm, fluffy dhokla with a side of coriander chutney or sweet tamarind chutney. It’s also delicious with a sprinkle of sev and a squeeze of lemon juice.

Storage Instructions

Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or steamer before serving.

FAQs

What is the best way to prevent the dhokla from becoming sticky?

Greasing the molds really well is key! Also, don’t oversteam the dhokla.

Can I use baking soda instead of fruit salt?

You can, but the dhokla won’t be as fluffy. Use about ¾ teaspoon of baking soda for every 1 ½ teaspoons of fruit salt.

What type of yogurt is best for making dhokla?

Natural, plain yogurt works best. Avoid sweetened or flavored yogurts.

How can I adjust the sweetness level in the dhokla?

Start with the recommended amount of sugar and taste the batter before steaming. You can add a little more if you prefer a sweeter dhokla.

Can I make dhokla in an Instant Pot?

Yes! You can use the steam function on your Instant Pot. Place a trivet in the pot, add water, and then place the dhokla mold on the trivet. Steam for the same amount of time as you would on a stovetop steamer.