VEGANISM BY LORBIC
Recipe breakfast snack post-workout

High-Protein Moong Dal Dhokla

Spongy, savory steamed Gujarati lentil cakes made from pure yellow moong dal. Infused with ginger, mustard seeds, and curry leaves with zero refined flour and zero sugar.

high-protein breakfast snack gluten-free oil-free steamed gujarati low-glycemic
Prep Time 15 mins (plus 4 hrs soaking)
Cook Time 15 mins
Servings 2

Nutrition Facts (Per Serving)

Protein 13g
Carbs 32g
Fats 3g
Calories 205 kcal
Fiber 5g

Instructions for Cook

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  • Soak yellow moong dal for 4 hours; grind with minimal water into a smooth, thick batter.
  • Whisk in one direction before steaming to entrap air and create an open, cloud-like crumb.
  • Pour warm tempering water over freshly steamed dhokla to lock in juiciness without sugar or excess oil.

Ingredients

  • 100g (approx. 1/2 cup raw)
  • 1 inch ginger + 1 chilli (ground with dal)
  • 1 tsp (5ml, divided: 1/2 tsp in batter, 1/2 tsp for tempering)
  • 1/2 tsp turmeric + 1/4 tsp hing
  • 1/2 tsp Eno (or 1/4 tsp baking soda + 1 tsp lemon juice)
  • 1/2 tsp rai + 1 sprig curry leaves
  • 2 slit lengthwise
  • 1/4 cup (60ml)
  • 1 tbsp lemon juice + 2 tbsp coriander
  • 1/2 tsp (to taste)

Cooking Instructions

A savory Gujarati classic reimagined with pure yellow lentils. Traditional khaman dhokla relies on refined chickpea flour drenched in sugar syrup. This version uses whole-grain split moong dal, yielding 13 grams of clean plant protein per serving with a light, juicy crumb and a low glycemic load.

Nutritional Highlights

  • 13g Pure Plant Protein: Intact split moong dal provides a complete spectrum of amino acids to repair muscle tissue and sustain mid-day fullness.
  • Zero Added Sugars: Free from the cloying sucrose syrups of commercial snack bars, maintaining stable blood glucose and avoiding insulin spikes.
  • Effortless Digestion: Soaking breaks down phytic acid and oligosaccharides, while fresh ginger, hing, and mustard seeds activate digestive enzymes.

Cooking Instructions

  1. Soak the Dal: Rinse 100g yellow moong dal under cold running water until the runoff is clear. Soak in 2 cups of water for 4 hours. Drain thoroughly in a fine-mesh colander.
  2. Grind to a Fluffy Batter: Transfer the drained dal to a high-speed blender with 1 inch ginger, 1 green chilli, 1/2 tsp turmeric, 1/4 tsp hing, 1/2 tsp rock salt, 1/2 tsp peanut oil, and 3 tablespoons of cold water. Grind into a smooth, thick batter resembling pancake mix.
  3. Aeration: Pour the batter into a wide mixing bowl. Whisk vigorously in one direction for 90 seconds. Prepare a steamer with 2 inches of water over high heat. Lightly grease a 6-inch round steel tin or dhokla plate with 2 drops of oil.
  4. Activate & Pour: Sprinkle 1/2 tsp Eno fruit salt over the batter. Add 1 teaspoon of water directly onto the powder to trigger effervescence. Gently fold the foam through the batter in one direction until it doubles in volume. Pour immediately into the greased tin and level the surface.
  5. Steam: Place the tin into the steamer over rolling boiling water. Cover tightly and steam on high heat for 12–15 minutes. A knife inserted into the center should emerge clean.
  6. Infuse with Warm Tempering (Vaghar): Heat 1/2 tsp oil in a small pan. Add 1/2 tsp mustard seeds and let them crackle. Add the curry leaves and 2 slit green chillies. Turn off the heat, immediately add 1/4 cup warm water and 1 tbsp fresh lemon juice, and stir.
  7. Hydrate & Serve: Cut the warm dhokla into 4 large squares. Spoon the warm aromatic tempering water evenly across the surface. Let the dhokla rest for 2 minutes to absorb the liquid completely. Garnish with fresh coriander and serve warm with mint-coriander chutney.