Name: Moong Dal Dhokla (Steamed)
Yield: 4 servings
Ingredients: Moong dal, yellow split — 1 cup, soaked 4 h (200 g); Ginger, fresh — 2 tsp (10 g); Green chilli (optional, deseeded) — ½ (optional) (2 g); Water — ½ cup (grinding) (120 ml); Curd (dahi), plain — ¼ cup (60 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Turmeric powder — ⅛ tsp (0.5 g); Asafoetida (hing) — small pinch (0.2 g); Fruit salt (Eno) / leavening — 1 tsp fruit salt (4 g); Ghee (cow) — 2 tsp (tempering) (10 g); Mustard seeds — ½ tsp (2 g); Sesame seeds (til) — 1 tsp (4 g); Curry leaves — 8 leaves (1 g); Coriander leaves — 2 tbsp (8 g)

Serves: 4
Portion: 4 pieces (≈150 g)
Time: Soak 4 h · Steam 15 min
Texture: Soft, spongy
Season: MonsoonAugust
Dosha: Vata
Pitta
Kapha
Light; Kapha- and Pitta-friendly

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong dal, yellow split	1 cup, soaked 4 h	200 g	1000 g
Ginger, fresh	2 tsp	10 g	50 g
Green chilli (optional, deseeded)	½ (optional)	2 g	10 g
Water	½ cup (grinding)	120 ml	600 ml
Curd (dahi), plain	¼ cup	60 g	300 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Asafoetida (hing)	small pinch	0.2 g	1 g
Fruit salt (Eno) / leavening	1 tsp fruit salt	4 g	20 g
Ghee (cow)	2 tsp (tempering)	10 g	50 g
Mustard seeds	½ tsp	2 g	10 g
Sesame seeds (til)	1 tsp	4 g	20 g
Curry leaves	8 leaves	1 g	5 g
Coriander leaves	2 tbsp	8 g	40 g

Method

How to cook it

Step 1: Grind soaked moong with ginger, chilli and minimal water to a thick batter.
Step 2: Mix in curd, salt, turmeric and hing; rest 30 minutes.
Step 3: Grease a thali; heat the steamer. Add fruit salt and 1 tbsp water to the batter; whisk briefly.
Step 4: Pour into the thali; steam 15 minutes; check with a toothpick.
Step 5: Cool 5 minutes; cut. Temper ghee, mustard, sesame and curry leaves with 3 tbsp water; drizzle to keep moist.