Methi moong dal dhokla, are generally healthy, no doubt, but this is an even
more nutritious version, as the dal is used with the skin and a leafy
vegetable is also added. Soaking Time: 4 Hours Preparation Time: 20 mins Cooking Time: 20 mins Makes 4 servings
1 cup green moong dal (split green gram)
2 to 3 green chillies
1/4 cup chopped fenugreek (methi) leaves
2 tsp besan (bengal gram flour)
a pinch of asafoetida (hing)
1/4 tsp sugar (optional)
2 tsp oil
salt to taste
1 tsp fruit salt
1/4 tsp oil for greasing
1.Clean, wash and soak the moong dal in enough water for 3 to 4 hours.
2.Combine the dal and green chillies together and blend in a mixer
adding a little water (approximately 2 tbsp) to make a smooth batter.
3.Add the fenugreek leaves, besan, asafoetida, sugar, oil and salt and
mix well. Keep aside.
4.Just before steaming, add the fruit salt and add 2 tsp of water over
5.When the bubbles form, mix gently.
6.Divide the batter into two equal portions.
7.Pour a portion of the batter immediately into a greased 175 mm. (7")
diameter thali and shake the thali clockwise to spread it to make an
8.Steam for 10 minutes or till the dhoklas are cooked.
9.Cool slightly and cut into square pieces.
10.Repeat with the remaining batter to make 1 more thali. Serve
1.You can use yellow moong dal instead of the green variety for a
2.Always use your hands while mixing the batter to break the lumps.