Okay, let’s get one thing out of the way: Moong Dal Dhokla is not just some cute lil’ yellow snack you see on Instagram with those perfectly placed mustard seeds. It’s a whole journey. And mine started with… disaster.
Like, actual smoke-alarm type disaster.
You ever try to impress someone with “a healthy steamed snack from Gujarat” and end up with something that could double as a doorstop? That was me. Twice. The first time was during a heatwave, too, so there was sweat involved. So much sweat.
But let me back up a little.
Why Moong Dal Dhokla?
Moong Dal Dhokla is light, fluffy and steamed (!!!), and bonus—it’s made from moong dal, which has this quiet overachiever energy.
Also… I saw it on a reel at 1AM and was like, I could do that.
(Spoiler: I could not. Not yet.)
Ingredients:
- 1 cup yellow moong dal (soaked for 4-5 hours)
- 1 green chili (or 2 if you like chaos)
- 1-inch ginger
- 1 tsp lemon juice
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tsp ENO fruit salt (not baking soda, we’re not baking a cake)
- 1 tbsp oil
For tempering:
- 1 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp sesame seeds (optional, but yum)
- A few curry leaves
- 2 chopped green chilies (slit, not murderously diced)
- 2 tbsp water + 1 tsp sugar (trust the process)
How I Made It (the time it actually worked):
- Soak & grind: After soaking the moong dal, blend it with green chili, ginger, lemon juice, and just enough water to make a thick batter.
- Spice it: Mix in salt and turmeric.
- Rest: Let it sit for about 15–20 mins. Let the batter think about its life.
- Add ENO + steam FAST: Stir in eno right before steaming and don’t waste time. You’ll see bubbles. That’s air. That’s what we want.
- Steam: Grease your plate or pan (or you’ll be scraping later), pour the batter in, steam for 12–15 minutes. No peeking. Just trust.
- Cool & cut: Let it cool. Then slice like a civilized human.
- Tempering: Heat oil, add mustard seeds, sesame, curry leaves, and green chilies and add sugar water, let it bubble, and pour it over the cut dhokla.
Life Lessons
- You cannot rush fermentation. Or flavor. Or life, really.
- ENO is magical. I will defend it with my whole chest.
- Spicy green chutney on the side? Non-negotiable.
- Don’t try to impress people with your “healthy snack journey” on the first try. Let them taste version 3.
Oh—and let your snacks cool before slicing. Trust me. I’ve sliced my thumb in the name of dhokla. For real.
H2: How I Serve It Now (Like a Semi-Professional Dhokla Queen)
- With coriander-mint chutney that I pretend I made but actually comes from the freezer aisle.
- With sweet tamarind chutney when I’m feeling fancy.
- Topped with nylon sev when I’m emotionally unstable (comfort food mode).
- Sometimes I even toss in a bit of grated coconut if guests are over. Just to flex.
When to Eat Moong Dal Dhokla?
When not to? Seriously.
- Breakfast? Yes.
- Post-yoga snack when I’m pretending to be healthy? Double yes.
- Potluck? People will worship you. Probably.
Stuff I Wish Someone Told Me Earlier
- Don’t steam on high flame the whole time—you’ll get Mount Dhokla with raw insides.
- Tempering makes everything look professional, even if you cried twice making it.
Wanna Try It?
If you’ve never made Moong Dal Dhokla before, please mess it up once. I’m serious. Fail once. Then fail better. Then land on that fluffy golden square that tastes like a warm hug dipped in chutney.
And when you do, DM me a pic. Or tag me. Or send a raven. Whatever works.
And if you want a dhokla remix, try this green moong dhokla version from Dassana’s Veg Recipes. I tried it once when I ran out of yellow dal and panic-searched a solution. It SLAPS.
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