Shital's-Kitchen: Green Moong Dhokla

Thursday, December 11, 2014

Green Moong Dhokla

Wednesday: eat green lentils and wear green clothes. Yes, I have heard my mom practice this since we were kids. Probably there is an astronomical reason behind this, and this ritual is carried on in our family since generations.  This is also a great way of adding proteins to our vegetarian diet by following a disciplined pattern of eating. You guessed it right... every Wednesday green moong beans are cooked in our home.

Here is some information I found on Wikipedia:
"In Hindu mythology, Budha (Sanskrit: बुध) is the name for the planet Mercury.He is also the god of merchandise and protector of merchants.
He is represented as being mild, eloquent, and having a greenish complexion. He is represented holding a scimitar, a club, and a shield, riding a winged lion in Ramghur temple.
Budha presides over 'Budhavara' or Wednesday. In modern Hindi, Oriya, Telugu, Bengali, Marathi, Urdu, Kannada and Gujarati, Wednesday is called Budhavara.
Budha or Budhi represents intelligence, intellect, communication, analysis, the senses (especially the skin), science, mathematics, business, education and research. The written word and journeys of all types fall within his domain. Budha has the following associations: the color green, the metal brass and gemstone emerald."

I am sure by now you would have known what dhokla is. I have posted so many recipes and so much explanation about Gujju's favorite Dhokla. Type dhokla in the look up box or click here for the link to search all dhokla recipes on my blog:

Split Moong dal/lentils... yes, I have used these to make Moong dal fritters too. 
Fiber and Protein rich, and great breakfast for vegetarians.

Take 1/2 cup split moong dal/lentils or whole moong beans. Rinse them well with regular water. Soak in 1 1/2 cup water for at least 2-3 hours.

Moong dal will expand in size.

Discard excess water floating on top of the soaked beans. Add 1 green chilli and 1 inch ginger and grind dal to form a coarse to smooth batter.

Remove into a bowl. Cover and allow it to ferment for 3-4 hours or overnight.
You can also use it immediately too. 

To use: add salt to taste and 1/2 tsp. chilli powder. Mix it well.

Prepare a steam bath:
Fill a big pot with a lid or a pressure cooker with 1 inch water. You will have to place a basket or a colander or a metal container/stand to elevate steaming plate. Place a greased steaming plate inside a colander or on a stand. Turn the heat on.

As soon as you start seeing the steam, prepare the batter.
Add 1/2 tsp. of ENO (optional) to the batter. Mix well. The batter becomes light and fluffy. Pour batter into steaming plate. Fill it half way. Batter will rise on steaming. Sprinkle some freshly ground black pepper. Cover and steam the batter for 10-15 minutes. If using a pressure cooker, remove the whistle from the lid. You do not want the pressure to develop inside the pot. You could also use idli moulds or stand to steam the batter.

When done, remove from heat. Let it rest for 2-3 minutes before cutting into pieces.

Beautiful: soft and porous structure.
Enjoy steaming hot dhoklas as is or temper with some oil and mustard seeds.

Serve with green cilantro and mint chutney.

Delicious and Healthy breakfast!


  1. hey if you want to get the black/brown marks from the inside of the pressure cooker,add some lemon peels or tamarind peels/anything citrus to the water,when you are cooking,you will see the difference!

  2. hi Shital, I tried this recipe, but my dhokla did not fluff like yours in picture. and they felt little bit dry while eating. Can you please suggest what can be wrong here?