Moong Dal Dhokla

• Matar Kachori 
• Amiri Khaman
• White Dhokla/Idra/Idada
• Masala Farsi Puri
• Moong and Spinach Muthia
• Cabbage and Spinach Muthia
• Moong Dal and Spinach Handvo
• Makai no Chevdo
• Farali Dhokra
• Pudla
• Bajri Methi Dhebra
• Steamed Muthia
• Fresh Lilva Kachori
• Dabeli
• Bajri Dhebra (millet flour paratha)
• Khandvi
• Patuda no Lot
• Dhebra (vada)
• Handvo
• Dakor na Gota
• Arvi Paan na Bhajia
• Moong Dal and Peas Kachori
• Instant Dhokra/Khaman
• Nayna’s Bateta Vada
• Mina’s Mixed Bhajia/Pakora

Moong Dal Dhokla

Moong Dal Dhokla unlike the chana dal ones tend to be really soft. They do not get stuck down your throat. I learnt how to make Dhokla from my mother in law Nunu, but using chana dal and rice. When my hubby got to know he is allergic to chickpeas (chana), I replaced the chana dal with moong dal. It is really amazing to know that majority of the famous Gujarati snacks are made with chickpea flour! So, that meant he could not enjoy many of them. As a result, I slowly started replacing chana dal with moong dal. This is a never fail recipe. You may feel that its quite a laborious task but its worth all the effort. Also its not oily and sweet. 

Memories 

Two ISKCON devotees from India  were going to come home to pay us a visit. One of the devotees was from the Juhu temple and other from the Bangalore temple.The world is small. What are the chances of meeting someone from Bangalore in Mombasa? Pretty slim. For all those who have not visited the Bangalore ISKCON temple, do so…. its really beautiful. Anyways, after much thought I decided to make some dokhras to serve to them as a snack. I am glad both the devotees loved them and commented on how soft they were.

Ingredients Required for Dal Moong Dhokla:

• Rice – use any variety
• Moong Dal –  Also known as split moong beans, the yellow one without the skin
• Urad Dal – split skinless black gram dal. Urad dal has the ability to attract wild yeast from the air and helps to ferment the batter.
• Fenugreek Seeds or Methi – Like Urad Dal it has the ability to attract wild yeast from the air and helps to ferment the batter.
• Oil – for adding in the batter, for tempering and for greasing the plates lightly.
• Sour Plain Yogurt – it has to be a bit sour as dhokla needs a balance of flavours.
• Salt
• Sugar – to balance the sour taste from the yogurt.
• Fresh Ginger – has to be added to the batter in a paste or minced form
• Fresh Green Chillis – use according to your taste, must be added to the batter as a paste. Chopped ones for the tempering.
• Fresh Garlic – optional. Add in the paste or minced form.
• Carom Seeds – ajwain, ajmo 
• Mustard Seeds – for tempering
• Sesame Seeds – for tempering
• Water – for batter consistency
• Fresh Curry Leaves – also known as kari patta, limbdi, its easily avialable in Indian stores
• Red Chilli Powder – for sprinkling on top
• Fresh Coriander – chopped and for garnishing or adding to the tempering
• Asafetida – to add to the batter and to use for tempering. This ingredient is optional.
• Eno Fruit Salts –  is usually used as the leavening agent. If you don’t have Eno then you can use soda bicarbonate ( baking soda) but avoid adding turmeric. Baking soda and turmeric together becomes brown. So it will alter the colour and taste of dhokla. The amount required will depend on how well your batter ferments.

Equipment required for Dhokla:

•  2 steel or aluminum plates that are about 8-9 inches in diameter.
• A steaming device in which these plates or plate can be placed. Nowadays its easy to get dhokla steamers. However if you don’t have one use a wide pan with a lid. Add water to the pan that is about 3 inches deep. You need to put a ring or steaming tray in the pan as that is what the plate will sit on. Remember, you don’t want any of the simmering water to enter the batter. 

So as to avoid wastage I didn’t throw away my big non stick pan even after the coating came out. I use it as a steamer as none of the food I steam using it, comes in direct contact with the pan.

Dietary Tips:

• Its gluten free except for asafetida, so avoid using it or use a gluten free asafetida.
• Can be vegan if you replace the yogurt with a vegan yogurt.
• Satvik friendly if you don’t add the garlic.

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A little request:

If you do try this recipe then please either

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