Ingredients
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1 cup Whole Moong (soaked in water for 4 hours)
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Green Chillies (as per taste)
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1 small Ginger Knob
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Coriander Leaves
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1/2 cup Curd (Dahi)
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Water (as required)
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1/2 cup Semolina (Suji, alternatively soaked rice can be used)
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Salt as per taste
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1 small packet of Fruit Salt (Eno)
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Red Chilli Powder
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OilFor Tadka-
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1 tsp Mustard Seeds (Rai)
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2 tsp White Sesame Seeds (Safed Til)
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Pinch of Asafoetida Powder (Hing)
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Chopped Coriander
About
Whole moong dhokla is a savory, steamed snack made from whole green gram (moong beans) that are soaked, ground into a batter, and fermented. It’s typically garnished with fresh coriander and grated coconut, and served with chutney or yogurt. This dish is high in protein and fiber, making it a nutritious option for breakfast or as a light meal. Whole moong dhokla is a popular choice in Indian cuisine for its light texture and savory flavor.
Steps
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1
Done
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In a mixer jar, combine 1 cup soaked whole moong, green chillies (to taste), a small ginger knob, and coriander leaves. Add 1/2 cup dahi (yogurt) and a little water. Grind to a smooth batter. |
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2
Done
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Transfer the batter to a bowl. Stir in 1/2 cup suji (semolina) and mix well. (Tip: The batter should be semi-thick.) Add salt to taste and mix again. Let the batter rest for 15 minutes. |
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3
Done
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Heat a steamer and let the water boil. Add 1 small packet of fruit salt (eno) to the batter and mix gently. Pour the batter into a greased plate. Sprinkle red chilli powder on top. |
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4
Done
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Place the plate in the preheated steamer. Cover the lid and steam on high heat for 15 minutes. Check for doneness by inserting a toothpick; it should come out clean. |
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5
Done
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Heat oil in a pan. Add 1 tsp rai (mustard seeds), 2 tsp safed til (white sesame seeds), and a pinch of hing (asafoetida). Add cut dhokla pieces to the pan and toss them gently. |
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6
Done
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Sprinkle some chopped coriander leaves on top. Enjoy the scrumptious whole moong dhokla with chutney. |
