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Soft, spongy yellow moong dal dhokla squares garnished with mustard seeds, fresh curry leaves, and grated coconut
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Moong Dal Dhokla

Course Breakfast, High Protein Meal recipes, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3

Ingredients

Moong Dal Batter Base

  • 1 cup yellow moong dal soaked 2–3 hours
  • 1 small piece fresh ginger
  • ¼ cup water as needed for blending

Batter Mix-Ins & Seasoning

  • 2 tbsp fine semolina rava/sooji
  • 2 tbsp thick curd plain yogurt
  • Salt to taste
  • ¼ tsp turmeric powder

Leavening Agent

  • 1 tsp fruit salt Eno
  • 1 tbsp fresh lemon juice

Spiced Tadka (Tempering) & Garnish

  • 1 tsp Kashmiri red chili powder for dusting before steaming
  • 2 tbsp freshly grated coconut
  • 1 tbsp oil or ghee
  • 1 tsp mustard seeds
  • 2 green chilies slit lengthwise
  • 8 –10 fresh curry leaves

Instructions

  • Make the Moong Batter: Blend drained yellow moong dal, ginger, and a splash of water into a smooth, thick batter. Transfer to a bowl.
  • Combine Mix-ins: Stir in fine semolina, Greek yogurt (or thick yogurt), salt, and turmeric powder until smooth and well combined.
  • Prep the Steamer: Grease a 6-inch round cake tin with oil. Set up a wide pan or steamer with 1–2 inches of boiling water and a trivet.
  • Activate & Pour: Add fruit salt to the batter, squeeze lemon juice directly over it to activate, and stir rapidly until pale and frothy. Immediately pour into the greased tin.
  • Dust & Steam: Dust the top evenly with Kashmiri red chili powder. Place the tin on the rack, cover tightly with a lid, and steam on medium-high for 12–15 minutes until a knife inserted comes out clean.
  • Temper & Serve: Remove from the steamer. Sprinkle freshly grated coconut over the warm dhokla. Heat oil or ghee in a small pan, crackle mustard seeds, green chilies, and curry leaves, then pour the sizzling tadka over top.
  • Slice & Serve: Slice into neat squares and serve warm with green chutney!

Notes

    • Soaking the Moong: Don’t skip soaking the yellow moong dal. Soaking ensures the batter blends completely smooth without gritty bits.
    • Immediate Steaming: Once the fruit salt and lemon juice are mixed in, immediately pour and steam the batter to retain maximum volume and airiness.
    • Semolina & Greek Yogurt Balance: Fine semolina absorbs excess moisture to give the dhokla structure, while Greek yogurt adds a subtle tangy flavor and extra protein boost.
    • Meal-Prep & Storage: Store leftover dhokla in an airtight container in the fridge for up to 3 days. Reheat by light steaming or microwaving with a sprinkle of water to restore moisture.