How to make Moong Dhokla -

Dhokla with a difference.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green Gram, Green Chillies (हरी मिर्च )

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Moong Dhokla checkout Steamed Moong Cheela, Kanji Bada, Moong Dal Chilla, Dal Puri . You can also find more Snacks and Starters recipes like Garlic Mustard Prawns Seyal Pav - SK Khazana Chinese Dosa Baked Potato Skins With Masala Oats

Moong Dhokla

Moong Dhokla Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 5-6 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Moong Dhokla Recipe

  • Green Gram 3 cups

  • Green Chillies 4-5

  • Fresh coriander leaves, bunch small

  • Salt to taste

  • Desi ghee 3 tablespoons

  • Cumin seeds 1 teaspoon


Step 1

Wash and soak green gram for five to six hours. Drain well and remove skin. Remove stems, wash and chop green chillies. Clean, wash and finely chop coriander leaves. Grind together de-skinned gram and green chillies, using a little water, to a smooth paste. Add salt to taste.

Step 2

Mix well and pour the batter into a greased thali. Sprinkle with chopped fresh coriander leaves. Place three cups water to boil in a kadai. Place a stand and place the thali on it. Cover and steam for about ten minutes.

Step 3

Remove when done and let cool. Cut into pieces. Heat ghee and add cumin seeds and pour tempering on dhokla. Serve warm with ghee or chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.