Name: How to make a dhokla | Moong dal corn dhokla
Prep time: 90 min
Cook time: 1485 min
Ingredients: 1 cup peeled yellow whole or split moong dal.; 1/2 cup sweet corns; 1/4 cup curd; 1/2 tsp baking soda; 1 tbsp ginger and green chili paste.; 1/2 tsp asafetida; 1 tbsp sugar; Salt to taste; 1 tbsp of oil1 tbsp mustard seeds; handful curry leaves; 1 red chilly; 1 tsp sugar; pinch of salt; 3 tbsp of water; A bunch of coriander leaves; 1 medium garlic clove; 2 green chilies; lemon juice

Jump to Recipe Print Recipe

Recently I prepared this moong dal dhokla made of yellow lentils and sweet corns. Dhokla is a snack which hails from the state of Gujarat but is a very popular vegetarian street food all over India. It is generally bought from the sweet shops which sell sweets as well as savory snacks. It is loved by the masses as its gluten free and steamed instead of the popular fried snacks.

What is dhokla batter made of?

Traditionally dhokla batter is made of soaked rice and white lentils or urud dal ground and fermented similar to the Idli recipe. There is another variety called khaman dhokla which is made of chickpea flour batter. This recipe consists of batter made from soaked moong dal with curd used for fermentation.

What makes dhokla fluffy?

Dhokla can be made fluffy by fermenting the batter. You can keep the batter for a few hours, if its rice and lentils batter, it can be kept overnight. You can add curd to expedite the fermentation process. For instant dhoklas a mixture of fruit salt and lemon juice can be added. The fruit salt contains cooking soda which reacts with lemon juice to produce air bubbles which makes the batter fluffy. Instead of fruit salt baking soda can be used.

What is the importance of moong dal?

Moong dal, also referred to as mung beans, holds immense value as a nutritional powerhouse. It is packed with essential nutrients like protein, fiber, vitamins, and minerals. Despite its small size, moong dal has a big impact on health, aids in digestion. It also endows a feeling of fullness that’s helpful for managing weight.

This versatile legume not only benefits our bodies but also supports heart health by providing antioxidants and helping regulate blood sugar levels. It plays a role in strengthening bones by contributing to their mineral content. Moong dal’s culinary flexibility shines as it can be used to create a variety of delicious dishes ranging from soups to curries.

For those following a vegetarian or vegan lifestyle, moong dal serves as a valuable source of protein. It’s more than just an ingredient. It is a part of our casual as well as rich festival meals. It symbolizes health, tradition, and the joy of eating.

Recipe

Ingredients

Batter

1 cup peeled yellow whole or split moong dal.
1/2 cup sweet corns
1/4 cup curd
1/2 tsp baking soda
1 tbsp ginger and green chili paste.
1/2 tsp asafetida
1 tbsp sugar
Salt to taste

Tempering

1 tbsp of oil
1 tbsp mustard seeds
handful curry leaves
1 red chilly
1 tsp sugar
pinch of salt
3 tbsp of water

Green Chutney

A bunch of coriander leaves
1 medium garlic clove
2 green chilies
lemon juice

Preparation

Dhokla

Soak moong dal for 3 to 4 hours
Make a fine paste with the sweet corns.
I had added few whole corns in the batter too, just for getting the feel of corns.
Add ginger, green chili paste.
Add beaten curd.
Keep for 30 minutes.
Add a mixture of lemon juice and baking soda and mix.
Grease a circular metal or silicon mold.
Pour the mixture.
Steam on medium heat for 30 to 45 minutes
Till the time when you insert a toothpick it comes clean.
Demold the dhokla.
Heat oil in another small pan, add the mustard seeds, curry leaves, red chili and fry a little
Add water, salt, sugar and mix.
Pour on the dhokla.
Garnish with fresh coriander leaves and fresh grated coconut.
To prepare chutney grind all the ingredients of chutney together.
Serve with green chutney.