Moong Dal Khaman Dhokla Recipe: If you are bored of eating the same breakfast every day and want to prepare something delicious and nutritious, Moong Dal Khaman Dhokla can be a great option. Khaman dhokla is usually prepared from chickpea flour, but dhokla prepared from moong dal is considered excellent in terms of taste and health. The best thing about it is that it is light and easy to digest, and everyone loves it, from children to adults. If a little semolina and poha are also added to it, its texture becomes softer and spongier.

With the help of proper batter, proper steaming, and moderate tempering, one can prepare exactly the market-like retinal dhokla at home. It’s also a great choice for breakfast, dinner, or light evening hunger pangs. Let us know the easy way to make it.

Prepare moong dal properly
Use washed yellow moong dal for this recipe. We wash the lentils well, then soak them in water for three to four hours. If you have time, you can soak it overnight as well. After soaking, remove excess water so that the mixture does not become too thin.

Semolina and poha will give better texture
The consistency of the dhokla can be improved by grinding some semolina and washing the poha mixed with the soaked moong dal. Semolina gives a slightly grainy texture, while poha helps in keeping the dhokla soft for a long time.

Keep these things in mind while making the mixture
Prepare a smooth paste by grinding dal, semolina and poha with curd or yoghurt. The dough should not be too thin. We take it out in a bowl, add salt to taste, and leave it covered for a while until the ingredients are mixed well.

The little secret of soft dhokla
Add Eno or fruit salt to the mixture just before steaming. After adding this, mix the mixture gently. If you stir for too long, the air trapped in it may leak out and the dhokla will not become spongy.

The correct way to steam
First apply some oil on a dhokla plate or tray. Pour the prepared mixture into it and place it in a preheated steamer. Steam over medium heat for 15 to 20 minutes. Do not open the lid frequently in between, as this will prevent the dhokla from rising properly.

Tadka will enhance the taste
After the Dhokla is ready, you can add little spices of mustard seeds, sesame seeds, curry leaves and green chillies to it. If you want, make some sweet and slightly sour water and pour it on top. This makes the Dhokla more juicy and delicious.

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