Dhokla is a classic Gujarati snack loved for its light, fluffy texture and tangy flavor. This protein-packed version made with moong dal (split yellow mung beans) is a nutritious twist that keeps all the traditional charm while boosting the health quotient. Moong dal is an excellent source of plant-based protein, fiber, and essential nutrients, making this dhokla a wholesome snack or breakfast option.
Ideal for those looking to incorporate more protein into their diet without sacrificing taste, this recipe is simple and quick, requiring no fermentation like the traditional chickpea flour or rice-based versions. Steamed to perfection and tempered with mustard seeds and curry leaves, it is both delicious and easy on digestion. Whether for a festive occasion or a daily treat, moong dal dhokla is a guilt-free indulgence that everyone will enjoy.
A nutritious and easy-to-make dhokla recipe using moong dal, offering a protein boost while keeping the traditional tangy taste.
Drain soaked moong dal and grind with green chilies and ginger, adding a little water to make a smooth batter.
Transfer the batter to a bowl, mix in yogurt, salt, and lemon juice until well combined.
Just before steaming, add fruit salt or baking soda and gently fold it into the batter. The batter will become frothy.
Grease a steaming tray or plate. Pour the batter evenly and steam on medium heat for 15-20 minutes or until a toothpick inserted comes out clean.
Heat oil in a small pan, add mustard seeds. Once they splutter, add sesame seeds, dried red chilies, and curry leaves. Sauté briefly.
Pour the tempering over the steamed dhokla. Garnish with chopped coriander leaves.
Cut into squares and serve warm with green chutney or sweet tamarind chutney.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.