Mung Na Dhokla


Mung Na Dhokla

Mung Na Dhokla

Green Gram Cake


1 cup whole green gram, soaked for 6 hours

1 tbsp coriander leaves, finely chopped

1 tbsp ginger-chilli paste

1 tbsp oil

1 tsp fruit salt

Juice of 1/2 a lemon

Salt to taste


For Tempering

2 tbsp oil

1/2 tsp mustard seeds

4-5 curry leaves

A pinch of asafoetida

To Garnish

3-4 tbsp finely-chopped coriander leaves and grated coconut

To Serve

Green chutney


1. Coarsely grind the green gram along with coriander leaves and water to a paste. The batter should not be too thick or thin.

2. Keep a wide vessel filled with water to boil and place a metal ring at the bottom. Grease a stainless steel plate with a rim, with oil and place it on the ring in boiling water.

3. To make the dhokia, mix together green gram paste, ginger-chilli paste, salt, a tablespoon of oil and fruit salt mixed with lemon juice.

4. Mix the batter lightly with a circular movement, till all the ingredients are blended. Pour this immediately into the greased plate over the boiling water. Cover tightly and steam for fifteen minutes. Remove from pan and set aside to cool slightly.

For Tempering

1. In a small vessel, heat oil, add mustard seeds and after they splutter add asafoetida and curry leaves to it.

2. Pour this over the steamed dhokla.

3. Garnish with coriander and coconut. Serve hot with green chutney.

Serves 4-6



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