Instant moon dal dhokla is a quick and easy dhokla made using yellow moong dal and rice. This dhokla does not require fermentation of the batter & so it can be prepared without any extra pre-preparation (except soaking dal). It is very healthy & tastes delicious. I also share a garlic chutney recipe which is served with live dhokla. Do try it today!
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Recipe video
Moong dal dhokla recipe | how to make instant moong dal dhokla | garlic chutney recipe
Ingredients
For moong dal dhokla
- 1 cup moong dal
- ยฝ cup small grain rice
- 2 tbsp urad dal
- ยฝ tsp methi seeds
- ยฝ tsp turmeric powder
- Salt to taste
- Pinch of hing
- 1 tsp green chilli paste
- ยฝ tsp ginger paste
- 2 tsp oil
- 1 tsp eno fruit salt
- Red chilli powder
- Black pepper powder
For garlic chutney
- 15-17 garlic cloves
- ยฝ tsp cumin seeds
- Pinch of hing
- Salt to taste
- 1 tbsp red chilli powder
- 1 medium size chopped tomatoes
- 1 tbsp oil
- ยผ cup water or as required
Instructions
For moong dal dhokla
- Soak small grain rice & yellow moong dal, urad dala and methi dana in water for 4-5 hours.
- Drain water completely & grind with curd and required water. Grind to coarse texture.
- Take out in a bowl and whisk the batter with your hand for 3-4 minutes.
- Then add green chilli paste, ginger paste, salt, hing, turmeric powder & oil. Mix well.
- Add eno fruit salt & mix in one direction.
- Grease the dhokla plate with oil & pour the mixture into the plate.
- Sprinkle red chilli powder and black pepper powder over the mixture.
- Steam in idli-dhokla steamer or kadai for 15-20 min on med-high flame.
- Once done take out the plate from the steamer & allow it to cool for 5-10 min.
- Cut into the desired shape. serve
For garlic chutney
- In a mixture jar, add garlic cloves, cumin seeds, hing, salt and red chilli powder and tomatoes. Grind it into a paste.
- Heat oil in a pan, add hing and grinded paste. Sautรฉ till oil separates.
- Take out the chutney into a bowl, and add water to adjust the consistency of the chutney.
- Serve garlic chutney with dhokla.
Notes
- use small grain rice for dhokla batter
- use sour curd while grinding dhokla batter.
- oil gives shine and softness to the batter.
- steam dhokla 15-20 min on medium flame.
- tomatoes balance the spiciness of garlic in chutney.
- spreading some oil on cooked dhokla helps to avoid its dryness
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