Steamed Yellow Moong Dal Dhokla
Steamed yellow moong dal dhokla is a variation of the traditional dhoklas of Gujarat.  Dhokla is a popular snack or breakfast food in Gujarat.  Conventionally dhoklas are made from lentils like urad dal or chana dal or using the chickpea or besan flour.
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  1. Wash and soak the dal for 4 hours.
  2. Drain the water from the dal, put the dal in a mixer jar along with chillies and little water and grind this into a paste.
  3. Remove the dal paste into a bowl. Add asafoetida, turmeric powder, salt, sugar, oil and mix well.
  4. Beat the curd and add this too. Add water to adjust to a idli batter consistency.
  5. Grease the ‘dhokla’ plates or you may use the ‘idli moulds’ if you do not have the dhokla stand with plates.
  6. Keep the steaming pot ready to steam the dhoklas.
  7. Next add the lemon juice and fruit salt (i have used Eno Salt) to batter and mix well.
  8. Pour into the greased dhokla plates until 3/4 of the level is covered so as to leave room for the dhokla to rise.
  9. Sprinkle some red chilli powder (optional) over the batter for a contrast color and taste.
  10. Place the plates on the stand and put the stand into the steam pan. A pressure cooker without the weight can also be used to steam.
  11. Steam the dhoklas until cooked. A knife test similar to the one we do for cakes can be done here. Pass a knife through the dhokla, and if the knife comes out clean, your dhoklas are done.
  12. Remove and keep aside.
  13. In a tempering or tadka pan, heat oil. when the oil is hot, put the mustard seeds first, after you hear the crackling sound, add the sesame seeds and allow it to crackle and pop too.
  14. Pour this all over the steamed dhoklas in the plate
  15. Cut the dhoklas into squares. Serve with green coriander chutney.
Recipe Notes

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