Sunday, August 14, 2011

#145 High Tea Served with Mini Moong Dal Dhokla Bites

A cup of tea and these moong dal dhoklas with chutney. Yummm........  a terrific treat for my Saturday afternoon!! The past afternoon my thoughts and prayers went out to all those who gave up their young lives in the war overseas. Not just for the 30 Navy Seals but for every brave soldier or innocent Afghan citizen who became a martyr in this war. God bless the families!

A simple snack such as this one is sure to take away all the blues and relax my mind from devastating news. So I was up for making some tiny dhoklas! Moong dal is full of zinc, folic acid, iron and protein and is a fabulous nutrient especially for vegetarians. A Gujarathi savory dish(originally) that can be used as a snack or a wholesome meal. For some extra zing add some chutney and snack to your heart's content because these are wholesome snacks and much healthier than crunching a bag of the 'sought after' potato chips.

Moong dal- 1 cup
Rice- 2 Tblspn
11/2 Tbblspn Yogurt.
Asafoetida- 1/8 tspn
Grated coconut- 1/2 cup
Cilantro chopped- 1/2 cup
Red chillies or green chillies chopped - 3
Mustard seeds- 1 tspn
Curry leaves- 1 Tblspn
Baking soda- 1/2 tspn
Salt to taste
Sugar- 1 tspn

1.Clean, wash and soak the moong dal in enough water for 2 hours.
2.Drain the dal, add the rice, the green chillies and a little water and blend in a mixer to a smooth paste.
3. Tranfer the mixture to a bowl add yogurt, salt , baking soda and sugar
4. Let rest for maybe 20 minutes.
5. Mix gently and pour into a greased flat metal plate that fits into a steamer. Twirl the plate to spread the batter evenly.
6. Steam in a steamer for 10-15 minutes until dhoklas are cooked.
7. Slice into small squares or diamond shapes amd cool.
8. Heat oil and Add tempering -mustard seeds, chillies and curry leaves and let them splutter.When done add asafoetida.
9. When ready sprinkle coconut, cilantro over the dhoklas and last but not least add the entire tempered spices over it toss and serve.


  1. Looks absolutely perfect and tempting.. thanks for sharing dear :)
    Indian Cuisine

  2. These really look like tasty bites!

  3. It looks very seducing and unusual at the same time... It goes far beyond the westernised Indian cuisine stereotypes. Asafoetida is one of the rare Indian ingredients I have never used.

  4. Wow wat a tempting clicks,makes me hungry now...

  5. According to the photographs these look very inviting, and savoury ,not sweet.

  6. Malli, I always learn something from u whenever I visit. Moong Dal Dhokla is something new to me. Would love to try them!

  7. So beautiful. I have never heard of this but I would love to give it a try! I am liking the flavors and the texture!

  8. Ok, I need to look up Moong Dal and Asafoetida because I've never heard of either of them, but it looks absolutely delicious. The main picture is so pretty! The Moong Dal... is it like a dough-type stuff?

  9. Thanks all for your feedback--- I loved reading each and every one of them!

    I should have explained this a bit more... Dhoklas are steamed cakes made of grains or beans(generally chick pea flour is used).
    Moong Dal is actually Mung Bean and more info is available @

    The English Dictionary definition of Asafoetida is as follows:

    asafoetida , definition of asafoetida , meaning of asafoetida - 1 ( noun ) asafetida, asafoetida the brownish gum resin of various plants; has strong taste and odor; formerly used as an antispasmodic 1 ( noun ) asafoetida the fetid gum resin or inspissated juice of a large umbelliferous plant ( Ferula asafoetida ) of Persia and the East Indies It is used in medicine as an antispasmodic.

    Notice how it is defined as having "a strong odor" (it's not that bad) but I use a pinch or two.


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