Fluffy Masala Moong Dal Dhokla Recipe

About this recipe

Fluffy Masala Moong Dal Dhokla is a light and nutritious Indian breakfast dish that combines the goodness of moong dal with a flavorful blend of spices. This steamed savory cake is naturally gluten-free, low in calories, and perfect for a weight-loss-friendly diet. With a soft, spongy texture and a balanced spice level, this dish is not only delicious but also packed with protein and fiber, making it a wholesome start to your day. Topped with a tempering of mustard seeds, curry leaves, and green chilies, it pairs wonderfully with mint chutney or yogurt for a satisfying family breakfast.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Suji
• 200 g Dahi
• 200G Adrak Lasun Paste (200g)
• 1 box Baking Soda
• 250 ml Olive Oil
• 100 g Coriander Leaves
• 50 g Asafoetida Powder
• medium Chilli Green Long
• 100 g Curry Leaves
• 100 g Salt
• 100 g Til
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the yellow moong dal thoroughly and soak it in water for 4-5 hours or overnight. Drain and blend it into a smooth paste using minimal water.
2. 2. In a mixing bowl, combine the moong dal paste, semolina, yogurt, ginger-green chili paste, turmeric powder, and salt. Mix well to form a smooth batter. Let it rest for 15-20 minutes.
3. 3. Just before steaming, stir the baking soda and fruit salt into the batter. Mix gently to incorporate air, ensuring the batter becomes light and fluffy.
4. 4. Grease a dhokla plate or a shallow steaming tray with oil. Pour the batter into the tray and steam in a preheated steamer for 15-20 minutes on medium heat. Check for doneness by inserting a toothpick; it should come out clean.
5. 5. In a small pan, heat oil and add mustard seeds. Once they crackle, add curry leaves, green chilies, asafoetida, and sesame seeds. Sauté for a few seconds until aromatic.
6. 6. Pour the prepared tempering evenly over the steamed dhokla. Let it cool slightly before cutting it into squares or diamonds.
7. 7. Garnish with chopped coriander leaves and serve warm with mint chutney or low-fat yogurt.