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mag na dhokla recipe | Gujarati moong dhokla | whole green grams dhokla |


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Mag Na Dhokla

mag na dhokla recipe | Gujarati moong dhokla | whole green grams dhokla | with 40 amazing images.

Moong dal or "mag na' dhokla" is amongst the favourite breakfast choices of Gujaratis. Not only are these dhoklas very simple to prepare, they can also be made well in advance.

Ingredients like curds, ginger-green chilli paste and spice powders give these dhoklas a fascinating flavour. To enhance the flavour and nutritive value of the mag na dhokla, add some grated carrots or ground peas to the batter.

These mag na dhokla are really very soft when compared to other dhoklas as it contains only moong and no flours. You just need to make sure the moong batter is coarse and not smooth. Serve mag na dhokla with low-calorie green chutney.

Pro tips for mag na dhokla. 1. In a mixer put the soaked moong. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especiallyred blood cells. Being rich in Antioxidants like Flavonoids, mung reduces the damage done by free radicals to the blood vessels and lowers inflammation.

Enjoy mag na dhokla recipe | Gujarati moong dhokla | whole green grams dhokla | with step by step photos.

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Mag Na Dhokla recipe - How to make Mag Na Dhokla

Soaking Time:  4 to 6   Preparation Time:    Cooking Time:    Total Time:     5Makes 5 servings (15 pieces)
Show me for servings (15 pieces)

Ingredients

For Mag na Dhokla
1 1/2 cups moong (whole green gram)
2 green chillies
1 inch ginger (adrak)
1/2 cup fresh curd (dahi)
1 tbsp besan (bengal gram flour)
3 tbsp semolina (rava / sooji)
salt to taste
1 tsp fruit salt
1/2 tsp oil for greasing

For The Tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
10 to 12 curry leaves (kadi patta)
a pinch of asafoetida (hing)
Method

For mag na dhokla
    For mag na dhokla
  1. To make mag na dhokla recipe, wash and soak the moong in enough water in a deep bowl for 4 to 6 hours. Drain well and transfer it into a mixer jar, add green chillies, ginger, 1/4 cup water and blend it to a coarse mixture.
  2. Transfer the mixture into a deep bowl, add curd, besan, semolina, and salt to taste. Whisk it well.
  3. Just before steaming, add 1 tsp fruit salt and 1 tbsp water over the batter.
  4. Grease a 175 mm. (7 inch) diameter round tin using ½ tsp of oil and pour the batter into a greased tin.
  5. Steam the dhokla in a steamer for 20 to 25 minutes or until done.
  6. Meanwhile, for the tempering, heat 1 tbsp oil in a small pan, add mustard seeds, sesame seeds, curry leaves and hing. Sauté for a few seconds and keep it aside.
  7. Once the dhokla is cooked, remove and cool it slightly, loosen the sides, demould it and cut it into 15 equal pieces.
  8. Pour the tempering over it and spread it evenly.
  9. Serve mag na dhokla hot.

Mag Na Dhokla recipe with step by step photos

like mag na dhokla
  1. like mag na dhokla recipe | Gujarati moong dhokla | whole green grams dhokla | are my favorite savoury Gujarati snack. You can eat dhokla for breakfast, lunch/dinner or even as an evening snack with various chutneys like the green chutney, sweet chutney or the spicy garlic chutney. Khatta dhokla and Nylon Khaman dhokla are the two most popular Gujarati dhokla recipes but, apart from that you can make use of a myriad of ingredients like dal, vegetables, spices to make varied dhokla recipes. Below are some quick and healthy dhokla recipes that do not require any fermentation time :

what is mag na dhokla made of ?
  1. what is mag na dhokla  made of ? See below image of list of ingredients mag na dhokla. 

how to soak moong ?
  1. First choose good quality of moong. Inspect the beans to ensure they are dust-free and without stones, debris and insects. 
     
  2. Take  moong  in a deep bowl.
  3. Wash it very well with enough water.
  4. Drain out the water using a strainer and discard the water.
  5. Transfer the washed moong into another deep bowl.
  6. Again add enough water. This time the water is for soaking the mung.
  7. Cover it with a lid and keep aside to soak for 4 to 6 hours. Soaking helps the mung bean to swell and make it easier to sprout.
  8. Drain the water again and discard it.

batter for mag na dhokla
  1. In a mixer put the soaked moong. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especially  red blood cells. Being rich in Antioxidants like Flavonoids, mung reduces the damage done by free radicals to the blood vessels and lowers inflammation. 
  2. Add 2 green chillies.
  3. Add 1 inch ginger (adrak).
  4. Add 1/4 cup water.
  5. Blend to a coarse mixture.
  6. Transfer the mixture into a deep bowl.
  7. Add 1/2 cup fresh curd (dahi). While not the main leavening agent, curds can contribute a slight amount of fermentation to the batter. This can help the dhokla rise a little during steaming, creating a slightly fluffier texture.
  8. Add 1 tbsp besan (bengal gram flour).
  9. Add 3 tbsp semolina (rava / sooji).
  10. Add salt to taste. We added 1 tsp salt.
  11. Whisk well.

making mag na dhokla
  1. Grease a 175 mm. (7 inch) diameter tin using ½ tsp of oil and keep aside.
  2. Just before steaming, add 1 tsp of fruit salt.
  3. Add 1 tbsp water over it.
  4. Let the bubbles form.
  5. Mix gently.
  6. Pour the batter into a 175 mm. (7inch) diameter greased tin.
  7. Steam in a steamer for 20 to 25 minutes or till the dhokla is cooked.
  8. Meanwhile, for the tempering, heat 1 tbsp oil in a small pan.
  9. Add 1/2 tsp mustard seeds.
  10. Add 1 tsp sesame seeds.
  11. Add 10 to 12 curry leaves.
  12. Add a pinch of hing.
  13. Sauté for a few seconds and keep it aside.
  14. Once the dhokla is cooked, remove and cool it slightly.
  15. Loosen the sides of the dhokla using a sharp knife.
  16. Demould it. Cut the dhokla into 15 equal pieces.
  17. Pour the tempering over it and spread it evenly.
  18. Serve mag na dhokla recipe | Gujarati moong dhokla | whole green grams dhokla | hot.

pro tips for making mag na dhokla
  1. Don't skip soaking the moong dal! Soaking for at least 4-6 hours ensures soft and fluffy dhokla. You can even soak overnight.
  2. Use eno or baking soda just before steaming. The reaction with water creates air bubbles, leading to a light and airy texture. Mix it gently to avoid deflating the batter.
  3. Aim for a coarse batter, not a super fine puree. This allows for a better rise during steaming. Grind the dal with minimal water, adding only if needed.
Accompaniments

Grape Lassi 
Low Calorie Green Chutney, Hari Chutney – Diabetic Friendly 
Mint Coriander Chutney, Dhania Pudina Chutney 

Nutrient values (Abbrv) per serving
Energy236 cal
Protein15 g
Carbohydrates34.4 g
Fiber9.7 g
Fat4.3 g
Cholesterol0 mg
Sodium32.8 mg
Click here to view calories for Mag Na Dhokla

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Reviews

Mag Na Dhokla
5
 on 04 Jun 18 08:38 AM


Can this be made without fruit salt, by fermenting the batter? if so, for how long should the batter be fermented?
Reply
| Hide Replies
Tarla Dalal    Hi Geetha, The batter doesn''t require any fermenting. We add fruit salt to make the dhoklas soft. If you skip it, your dhokla won''t turn out spongy.
Edited after original posting.
Reply
04 Jun 18 08:54 AM
Mag na Dhokla
5
 on 17 Feb 17 03:04 PM


Simple and easy to make.. and of course makes use of basic ingredients... not absolutely soft like yellow dhokla but tastes great with green chutney... I make it for breakfast quite often now...
Reply
Mag na Dhokla
5
Eat to live
 on 15 Dec 11 07:22 AM


Nice recipe..I did not add curds and it was still great!
Reply