Whole Moong Daal Dhokla – Perfect Breakfast

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. Dhokla can be eaten for breakfast, as the main course, as a side dish, or as a snack. Dhokla is one my favorite breakfast and it’s easy to make. There are different types of dhokla, which can be made with rava or semolina or sooji, besan or gram flour, or even daal or lentils.


Whole Green Moong Daal

Green Moong Daal are loaded with nutritional health benefits. Green Mung Daal is high protein, low-calorie food that is packed with vitamins and minerals. Dhokla made with Green Moong Daal is a healthy breakfast option. It is best enjoyed with a cup of hot tea. Served Dhokla with green raw mango coriander chutney.


Healthy Breakfast

Whole Green Daal Dhokla – Healthy Breakfast

Ingredients :
For Dhokla :
Whole Green Daal  – 1 cup
Besan or gram flour – 2 tbsp
Curd or Yogurt – 2 tbsp
Ginger – 1 inch
Green Chili –  2
Fresh coriander leaves – 1/4 cup
Oil  – 1/2 tbsp
Eno – 1 tsp
Juice of half lemon
Salt as required

For Tempering:
Oil – 1 tbsp
Mustard seeds or Rai – 1/2 tsp
Chopped chili  – 3
White Sesame – 1 tbsp
Lemon juice – 1 tbsp
Chopped Coriander Leaves – 1/2 cup
Sugar – 1 tsp (optional)
Water – 3/4 cup

Method :

  1. Wash and soak the whole moong daal for overnight.
  2. Grind the soaked whole moong daal with ginger, green chilly, coriander leaves, besan or gram flour, curd and very little water (2 tbsp) to a semi coarse paste.
  3. Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  4. Pour prepared batter into the greased pan and place it on the stand inside the kadai.
  5. Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
  6. To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).
  7. Switch off the flame and allow dhokla to cool completely.
  8. Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into squares.

For Tempering:

  1. Heat oil in a small pan and add the mustard seeds. Let them pop first.
  2. Then add white sesame and allow to crackle.
  3. Then add chopped chili, sugar. Now add water, lemon juice and let it boil for 1 minute. Switch off the flame.
  4. Spread tempering over dhokla and garnish with chopped coriander leaves cut into the desired shape and enjoy.

Lentils Dhokla