Moong Dal Dhokla
Lunch • India
How to Make Moong Dal Dhokla (Traditional & Healthy Version)
Moong Dal Dhokla is a light, steamed savory cake made primarily from yellow moong dal (मूंग दाल), popular in North India, especially in Gujarat and Rajasthan. This protein-rich Indian lunch dish is known for its fluffy texture and subtle flavors, making it a favorite across households for its digestibility and health benefits. Traditionally, dhokla is associated with festive gatherings like Holi and Diwali, where families enjoy it as a wholesome snack or lunch. The unique taste comes from fermented batter, spiced with ginger, green chillies, and tempered with mustard seeds (राई), curry leaves (कड़ी पत्ता), and hing (असाफेटिडा). Moong Dal Dhokla stands out as a lighter alternative to besan dhokla, offering a nutritious boost without compromising on authentic Indian flavors. Its versatility, ease of preparation, and compatibility with chutneys like green coriander or mint make it ideal for calorie-conscious individuals, making it a staple in modern Indian kitchens.
Ingredients(for 2 medium dhokla squares per serving)
- 1 cup Yellow Moong Dal (मूंग दाल; soaked for 3 hours)
- 2 tbsp Curd (दही; helps ferment)
- 1 inch Ginger (अदरक; grated)
- 1 Green Chilli (हरी मिर्च; finely chopped)
- 1/4 tsp Turmeric Powder (हल्दी)
- 1/2 tsp Eno Fruit Salt (for fluffiness)
- to taste Salt (नमक)
- 1/2 tsp Mustard Seeds (राई; for tempering)
- 8-10 Curry Leaves (कड़ी पत्ता; tempering)
- 1 tbsp Oil (तेल; minimal for tempering)
- 1 pinch Hing (Asafoetida) (असाफेटिडा; optional) - optional
Instructions
- 1
Wash and soak yellow moong dal (मूंग दाल) in water for at least 3 hours. Drain and transfer to a mixer jar.
5 minutes
Soaking improves digestibility and batter texture.
- 2
Grind soaked dal with ginger (अदरक) and green chilli (हरी मिर्च) into a smooth, thick paste. Add minimal water for grinding.
5 minutes
Do not add excess water; thick batter yields fluffy dhokla.
- 3
Transfer batter to a bowl. Mix in curd (दही), turmeric (हल्दी), and salt (नमक). Allow the mixture to rest for 10 minutes for slight fermentation.
10 minutes
Resting enhances flavor and texture.
- 4
Just before steaming, add Eno fruit salt and mix gently. Immediately pour batter into a greased dhokla plate or thali.
2 minutes
Mix Eno evenly but quickly; it activates the batter.
Why This Dish is Healthy
This Moong Dal Dhokla recipe is a healthy choice because it is steamed, not fried, contains high protein from moong dal, and uses very little oil. The batter is fermented, improving digestion and nutrient absorption. It is filling yet low in calories, making it suitable for weight management and diabetic diets. The inclusion of natural spices further enhances metabolic benefits while keeping flavors authentic and vibrant.
Moong Dal Dhokla is rich in plant-based protein, dietary fiber, and essential vitamins like folate, B-complex, and iron. Yellow moong dal is low in fat and offers complex carbohydrates, making it suitable for sustained energy. The use of minimal oil and steaming instead of frying keeps this dhokla heart-friendly. It’s gluten-free (if curd is used without additives) and easily digestible, making it ideal for those with sensitive stomachs. The addition of curd boosts gut health with probiotics, while curry leaves and mustard seeds add antioxidants.
Pro Tips
- 💡Tip 1: Soak moong dal overnight for extra softness and easier digestion.
- 💡Tip 2: Add Eno fruit salt only just before steaming for maximum fluffiness.
- 💡Tip 3: Serve with freshly made green chutney or sweet tamarind chutney for authentic taste.
Storage & Serving
Store leftover dhokla in an airtight container in the refrigerator for up to 2 days. Reheat in a steamer or microwave for best texture. Avoid storing at room temperature to prevent spoilage.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
