Indulge in the delightful world of Moong Dal Dhokla, a quintessential Gujarati snack that's both healthy and incredibly flavorful. This steamed delicacy, made from fermented moong dal (split yellow lentils), boasts a light, spongy texture and a subtly tangy taste that's utterly irresistible. Forget heavy, greasy snacks; Dhokla is a guilt-free pleasure packed with protein and fiber, perfect for a light breakfast, a satisfying snack, or even a side dish. Its vibrant yellow hue and aromatic spices make it a visual and culinary delight.
Beyond its simple elegance lies a surprisingly easy-to-master recipe. This seemingly complex dish simplifies into manageable steps, revealing the secrets to achieving that perfect fluffy texture and irresistible taste. Ready to embark on this culinary adventure and create your own batch of soft and spongy Moong Dal Dhokla? Let's dive into the step-by-step process outlined below.
Tools Needed
- Mixer jar
- Vessel
- Steamer
- Knife
Ingredients
- Moong Dal (split yellow lentils): 1 cup
- Semolina (coarse grained): 1 cup
- Sour Curd (yogurt): 1 cup
- Baking Soda (Eno): 1 teaspoon
- Salt: to taste
- Food color or Turmeric: optional
- Ginger: optional
- Garlic: optional
- Green chilies: optional
- Ghee or refined oil: 1 tablespoon
- Carrot shavings: optional
- Coriander leaves: optional
- Lemon juice
- Water: as needed
Step-by-Step Instructions
Step 1. Preparing the Batter
- Soak moong dal for 2-3 hours. After soaking, rinse it with 2-3 waters until it becomes soft and easily breaks when pressed.
- In a vessel, mix semolina (1 cup), 1/4 cup of the same measuring cup's worth of baking soda, and 1 cup of slightly sour curd.
- Mix the ingredients well and let it sit for 10-15 minutes to allow the semolina to swell.
- In a mixer jar, blend 2 cups of the soaked moong dal with a little water into a smooth batter. Add the semolina mixture, optional ginger, garlic, and green chilies. Blend into a fine paste.
- Spices were added later in the video.
- Add carrot shavings (optional) for enhanced flavor.
- Add 1 tablespoon of ghee (or refined oil) to the batter for a richer texture.
- Just before steaming, add 1 teaspoon of Eno (baking soda) dissolved in 2 drops of water to the batter, and mix lightly. Do not over-mix.
Step 2. Steaming and Setting the Dhokla
- Grease a steaming vessel with ghee or oil.
- Pour the batter into the greased steaming vessel. Garnish with green coriander and red chilies.
- Steam for 15-16 minutes over medium heat. Check for doneness by inserting a toothpick or knife into the center; it should come out clean.
- Let it cool for 5 minutes before demolding. Carefully run a knife around the edges to loosen the dhokla.
Step 3. Cutting and Tempering
- Cut into desired shapes (triangular is suggested).
- Heat oil, add sugar, curry leaves, and a little salt and water. Pour this tempering over the dhokla.
Step 4. Garnishing and Serving
- Garnish with coriander leaves and coconut crumbs (optional).
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Use slightly sour curd for best results.
- Don't over-mix the batter after adding Eno.
Nutrition
- N/A
FAQs
1. Can I make Moong Dal Dhokla without fermentation?
While fermentation gives the best flavor and texture, you can try a quick method without it. However, the result might be less fluffy and tangy.
2. How do I know if my batter is fermented properly?
The batter should be slightly increased in volume and have a pleasant, slightly sour aroma. If it doesn't smell sour, it needs more fermentation time.
So there you have it – your very own batch of perfectly soft and spongy Moong Dal Dhokla! Enjoy this healthy and delicious snack, perfect for any occasion. From now on, you can easily impress your friends and family with this delightful, authentic Indian treat.