I love using whole grains in my kitchen, every once in a while. I make sure we get enough of legumes – whole moong and masoor, kabuli chana and rajma – in our diets. Not only are they immensely tasty, but most of them are rich sources of protein and other nutrients. Plus, they are so versatile, and can be used in so many different types of dishes! This Whole Green Moong Dhokla was the result of a recent kitchen experiment in this league.
I typically use whole green moong in a gravy-based curry with the regular suspects like tomato, onion, ginger and garlic. I also sprout them for salads or make dosa or kurma with them. Recently, though, I thought of trying out a Whole Green Moong Dhokla, and the result was so finger-lickingly delicious that it became an instant favourite with everyone at home. This is our new love now – a go-to snack option.
Making these Whole Green Moong Dhokla needs a bit of prior preparation. The moong beans need to be soaked and then ground along with a few other ingredients, then allowed to rest and ferment. That’s it – your batter is all set to get converted into delish dhoklas! The effort is totally worth it, I can assure you of that. I don’t mind it because I know I’ll be feeding my family a very nutritious – not to forget delish – steamed snack at the end of it all.
This dish can be made gluten-free by omitting the asafoetida used in the tempering.
So, do try out these Mug Na Dhokla or Whole Green Moong Dhokla. I’d love to know how you liked them!
Ingredients (serves 4-5):
- 1-1/2 cups whole green moong
- 1 cup curd
- A 1-inch piece of ginger
- 5-6 cloves of garlic
- 2-3 green chillies
- 1/2 teaspoon turmeric powder
- 2-3 tablespoons jaggery powder
- 1/2 tablespoon oil + a little more for greasing the steaming vessel
- 1 teaspoon + 1 teaspoon mustard seeds
- 2 + 2 generous pinches of asafoetida
- 1 + 1 sprig fresh curry leaves
- 1/2 tablespoon + 1/2 tablespoon sesame seeds
- 1 + 1 tablespoon finely chopped fresh coriander
- 1 + 1 tablespoon fresh grated coconut
1. Wash the whole green moong well under running water. Drain out all the water. Add in enough fresh water to cover the moong. Let the moong soak, covered and undisturbed, for 8-10 hours or overnight.
2. When the moong is done soaking, drain out the water from it. Transfer to a mixer jar.
3. Peel the ginger and garlic cloves and add to the mixer jar. Chop up the green chillies and add to the mixer jar too, along with the curd. Grind coarsely.
4. Transfer the ground batter to a large vessel. Add in salt to taste, jaggery powder and turmeric powder. Mix well, using your hands. Set the batter aside, covered and undisturbed, in a warm place for 10-12 hours for it to ferment.
5. Once the batter has fermented well, it is ready to use in making dhoklas. For this, grease a wide vessel with some oil. Pour half of the batter into the greased vessel. Keep aside.
6. Take about a cup of water in a pressure cooker bottom, and place a stand inside. Place the pressure cooker over high flame. Allow the water to come to a boil. At this stage, place the vessel with the batter inside the cooker and close it. Steam on high flame for about 12 minutes, without putting the whistle on. Switch off gas.
7. Wait for 5-7 minutes before opening the cooker and getting the dhokla out. Wait for 5-7 more minutes before cutting the dhokla into squares, using a spatula or knife.
8. Meanwhile, we will prepare the tempering for the dhokla. Heat 1/2 tablespoon of oil in a small pan. Turn down the flame to medium, add in the mustard seeds, and allow them to sputter. Then add 2 pinches of asafoetida, 1 sprig curry leaves, 1/2 tablespoon of sesame seeds and 1 sprig of curry leaves. Let them stay in for a couple of seconds, taking care to ensure that the tempering does not burn. Switch off gas and pour this tempering evenly over the dhokla.
9. Spread 1 tablespoon each of finely chopped coriander and fresh grated coconut evenly over the dhokla. Serve the dhokla warm or at room temperature.
10. Prepare dhokla using the rest of the batter, similarly. Temper these dhokla too in a similar manner. Garnish the same way with chopped coriander and fresh grated coconut.
1. Use sour curd for easy fermentation. I used home-made, day-old, slightly sour, thick curd.
2. Mix the batter using your hands, to speed up the process of fermentation. This is crucial.
3. For a Jain version of the Mug Na Dhokla, you can skip the ginger and garlic completely.
4. You can add some red chilli powder to the batter if you feel it is not spicy enough. I didn’t.
5. Don’t use curd that is too watery to grind the batter. Don’t add any water while grinding either.
6. The exact time the batter will take to ferment will depend upon the consistency of the batter, the climate, the sourness of the curd used, etc. Mine usually takes 10-12 hours to ferment.
7. Make sure your batter is well fermented before you begin making the Mug Na Dhokla. If the batter refuses to ferment, you may add a teaspoon of Eno Fruit Salt (plain) to each batch before steaming. Make sure you add in the Eno just before the batter goes into the pressure cooker for steaming.
8. Make sure the dhokla has had a few minutes to cool slightly, before it is cut.
Liked the recipe? Do tell me, in your comments!