Dhokla is a Gujarati snack that has commonly taken a place at every Indian kitchen now days. Dhokla is usually a savory cake that is baked/steamed and then tempered with mustard, cumin and curry leaves. With time we have come across many variations of dhoklas, usually it is made with Besan/gram flour but there is another very famous version of it made with rice and lentils.
Here i had tried another popular version of Dhokla made with green lentils. Though is can also be made with split green lentils but i chose to use whole today. It’s healthy and another diabetic friendly recipe that can be enjoyed without any fear or guilt. It’s commonly seen that most og the Gujarati snacks are guilt free and perfect option for all the weight watchers.
Green lentils soaked over night and then grounded to a coarse batter, flavored with ginger, curry leaves, cumin etc and then steamed in a steamer makes this savory snack an absolute delight. Well the snack can be served with any of your favorite dip but i chose to have it with a tangy tomato – cilantro chutney. For making the chutney, just take few ripe tomatoes, a bunch of coriander or cilantro, very few chopped green chilies, two garlic pods and few drops of lemon. Just grind them all together to make a chutney, add few drops of lemon juice, adjust salt, stir and serve with this amazing flavorful Moong Dal Dhokla 🙂
Prep Time | 3 minutes |
Cook Time | 20 minutes |
Servings |
serving
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- 1 1/2 cups Moong Dal Lentils Green / Green
- 1 tsp Ginger paste
- 1 tsp chili paste Green
- 1 tsp Cumin
- 5 - 6 Curry leaves
- 2 tbsp Coriander - (chopped)
- 1 tsp Eno
- 1 tsp Lemon juice - (I used lemon flavored Eno hence i omitted lemon juice)
- Salt - as needed
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin
- 7 - 8 Curry leaves
- 2 chilies (chopped) Green
- 2 tbsp Coriander - (chopped)
- 1 1/2 tbsp Sesame seeds - (dry roasted)
- 1 tbsp coconut Fresh - (grated)
Ingredients
For tempering :
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- Soak moon dal for minimum 3 hrs to maximum over night in sufficient water.
- In a mixer grinder jar, add soaked dal with curry leaves, cumin and chopped coriander and grind it with very less water to make a coarse batter. The batter should not be too thick or too thin.
- Empty the batter in a bowl and add ginger paste, green chili paste, salt as needed and Eno.
- Mix the batter properly such that all the ingredients get incorporated well.
- Grease a cake pan (any shape) and pout the batter immediately into it. Make sure the batter is half filled as it will rise after cooking.
- Heat water in a steamer and place the cake pan inside it. Close the lid and let the dhokla cook for another 15-20 mins or till the tooth pick comes out clean.
- Turn off the flames, take out the cake pan and and allow it to cool.
- Once the dhokla is cool at room temperature, de mold it from the pan and prepare the tempering.
- Heat oil in a pan.
- Add mustard and cumin seeds and let them splutter.
- Immediately add curry leaves and chopped green chilies and saute them.
- Turn off the flames and pour the tempering all over the dhokla base and spread evenly with a spoon.
- Now sprinkle chopped coriander, roasted sesame seeds and freshly grated coconut all over.
- Cut into square or diamond shape with a sharp knife and serve with your favorite chutney.
2 comments
Could I bake this instead of steaming and then add the tadka? Pls respond, Tks.
Hi Marise, yes you can bake it as well.