Moong Dal Dhokla are a Gujarati specialty made with mag ni dal. I love adding garlic to make lasaniya dhokla—a delicious, fermented snack with an extra burst of flavour.
Note – This recipe has been updated from our recipe archives with new images and content. The recipe remains the same. First published in March 2013.
While dhokla is traditionally made with rice and chana ni dal, I’ve always been curious about how different lentils and flours can change the taste and texture of this classic.
Over the years, I’ve experimented with my Mum with various combinations. Recently, I made dhokla with mag ni dal—yellow moong dal—as a lighter alternative to khatta dhokla made with chana ni dal. It’s quickly become one of my favourite variations!
Whenever we get the (slightly elusive) Indian summer here in Britain, I set to work fermenting all sorts of batters for dhokla and handvo too!
Fermenting the batter in the hot sun helps – exactly what’s needed for the rise.
The results were perfectly fluffy and well risen dhoklas that surprised everyone. They tasted great – and sour and had a wonderful spongy texture. The proof is in the pictures!
Great as a snack or as farsan in a Gujarati thali . Generously dunk them in a thick herby chutney like my finger-licking raw mango green chutney It’s sweet, tart and spicy! A steaming up of adrak chai is my go-to!
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
For Dhokla:
- yellow moong dal – sometimes sold as split yellow lentils too.
- sour yogurt – I like using a low fat sour yogurt made with live cultures, which aids the fermentation process and bring out tartness.
- crushed garlic, ginger & green chillies – I love the subtle taste of garlic in these dhokla, the flavour with the moong dal works really well. You can leave it out though.
- eno fruit salt – instead of eno, I’ve also used baking soda which is a perfectly reasonable substitute.
- citric acid aka limbu na phool – citric acid helps to add a sourness, useful if the batter didn’t ferment for long enough. This is optional and I’ve tried the recipe with and without with good results.
For Tempering
- oil – neutral flavoured oil is best.
- dried red chillies – these are optional and I sometimes add, sometimes don’t. They infuse extra dry heat to the oil when tempered.
- slit green chillies – the fresh spiciness of green chillies cannot be beaten! You can also cut them into rounds.
- mustard seeds, cumin seeds & hing (asafoetida) – all standard as part of a vaghar. The combination of these layers the flavour.
- fresh curry leaves – another classic in a Gujarati vaghar. I like to use really fresh curry leaves as they release the best aroma.
Don’t forget the garnish – my go-to for dhokla has to be lots of freshly chopped coriander. Sometimes I do a sprinkle of desiccated coconut too!
Tips & Tricks
Dhokla can easily become dense rather than airy. This usually happens when the batter is either too thick or not aerated enough. From my experience, blending the soaked moong dal with a little extra water for a smooth, pourable batter really helps. Also, I’ve found that adding eno just before steaming and lightly folding it in (never overmixing) creates the perfect airiness.
I always steam dhokla on high heat for sponginess, preventing the dhokla sinking in the middle and brown spots appearring on the surface.
Sometimes the cooked dhokla can stick to the plate. My Mum’s top tip for this is to generously grease the plate with plenty of oil. It helps to lift out the dhokla. Also, wait for them to cool slightly, they’ll crumble less.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Moong Dal Dhokla (with Garlic)
Equipment
- Steamer
- Wide plate
- Blender
Ingredients
Dhokla Batter
- 2 cup yellow moong dal
- ¼ cup yogurt
- 1 tablespoon salt
- 2 tablespoon ginger, garlic and green chillies crushed
- 1 teaspoon turmeric powder
- 1 teaspoon fruit salt (eno) or baking soda
- ½ teaspoon lemon juice
Vaghar
- 4 tablespoon oil
- 3 dry red chillies optional
- 4 green chillies slit
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- ½ teaspoon hing asafoetida
- 1 sprig fresh curry leaves
- 1 tablespoon sesame seeds optional
- 2 tablespoon water
Garnish
- 3 tablespoon coriander leaves
Instructions
- Clean, wash and soak moong dal for at least 4-5 hours or overnight.
- Grind soaked moong daal into a coarse paste adding just enough water in a blender. The batter has to be same consistency as the idli batter.
- Add beaten yogurt to the batter and mix in well. Cover with a tight lid and place in a warm area to ferment for at least 5-6 hours.
- Once the batter has risen, add salt, turmeric powder, ginger, chilli and garlic. Mix well.
- Start heating water in a steamer.
- Add eno into the batter, mix and pour in a deep lightly greased plate.
- Steam for 10-12 minutes or until the batter surface is firm to touch and shiny. Piercing a knife, should come out clean.
- Leave dhokla to cool a little. Cut with a knife into diamonds or square shape.
- For the vaghar, heat oil in a kadai, add mustard and cumin seeds.
- Once they crackle, add hing, sesame seeds, green chillies and curry leaves. Then add water.
- Pour over cut dhokla and sprinkle coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Moong Dal Dhokla (with Garlic)
Equipment
- Steamer
- Wide plate
- Blender
Ingredients
Dhokla Batter
- 2 cup yellow moong dal
- ¼ cup yogurt
- 1 tablespoon salt
- 2 tablespoon ginger, garlic and green chillies crushed
- 1 teaspoon turmeric powder
- 1 teaspoon fruit salt (eno) or baking soda
- ½ teaspoon lemon juice
Vaghar
- 4 tablespoon oil
- 3 dry red chillies optional
- 4 green chillies slit
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- ½ teaspoon hing asafoetida
- 1 sprig fresh curry leaves
- 1 tablespoon sesame seeds optional
- 2 tablespoon water
Garnish
- 3 tablespoon coriander leaves
Instructions
- Clean, wash and soak moong dal for at least 4-5 hours or overnight.
- Grind soaked moong daal into a coarse paste adding just enough water in a blender. The batter has to be same consistency as the idli batter.
- Add beaten yogurt to the batter and mix in well. Cover with a tight lid and place in a warm area to ferment for at least 5-6 hours.
- Once the batter has risen, add salt, turmeric powder, ginger, chilli and garlic. Mix well.
- Start heating water in a steamer.
- Add eno into the batter, mix and pour in a deep lightly greased plate.
- Steam for 10-12 minutes or until the batter surface is firm to touch and shiny. Piercing a knife, should come out clean.
- Leave dhokla to cool a little. Cut with a knife into diamonds or square shape.
- For the vaghar, heat oil in a kadai, add mustard and cumin seeds.
- Once they crackle, add hing, sesame seeds, green chillies and curry leaves. Then add water.
- Pour over cut dhokla and sprinkle coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Gujarati bhaat na muthiya that I make with leftover rice. A delicious steamed snack that’s irresistible with a piping hot cup of chai!
Note – This recipe has been refreshed from the archives with updated images and content. The method remains the same, but in our home, it’s always been a flexible, free-style dish — it changes every time depending on what’s in the fridge. Feel free to make it your own! First published in April 2010.
I’m pretty certain Gujarati households rarely have food waste and that’s because they can turn leftover ingredients into pretty much any other dish. I’ve seen countless times my Mum using leftover rice to make vagharelo bhaat and these rice muthiya too.
Muthiya is definitely a fridge clear-out recipe – just add in grated dudhi , grated pumpkin, fresh methi, spinach, you name it (all probably leftover too!). A little bit like dal paratha made with leftover dal . Oh yeah and leftover dhokla chaat !
Growing up, I used to watch my mum make muthiya and I was convinced it was the easiest thing. She would move through the steps effortlessly — mixing, shaping, steaming. I thought, how hard could it really be? But the first time I tried making them myself, I realised just how many things can go wrong. The dough can get too sticky, the muthiya can break while steaming, or they can turn out dense and heavy instead of soft and light. Phew. It turns out, it wasn’t that the recipe was simple — it was just my mum’s skill and years of practice that made it look simple.
Over time, with plenty of trial, error, and a few flops along the way, I’ve figured out how to get them just right. And now, I’m sharing everything I’ve learned so you can get them perfect too — without the guesswork.
You can use the same muthiya dough here to make bhaat na rasiya muthiya too.
How To Make Rice Muthiya & Tips
Step 1: Make the Dough
In a large bowl, combine leftover rice (no need to mash it), chopped methi (or whatever veggies you have), your flours, yogurt, ginger-chilli paste, spices, sugar, oil, ajwain, salt, and baking powder.
💡Important tip: Be careful with the flour — adding too much can make your muthiya dense and chewy. Also, don’t overdo the baking soda or baking powder. Too much can cause the muthiya to break apart during steaming.
Use just enough water to bring everything together into a soft dough — a little softer than chapati dough.
Step 2: Shape the Muthiya
Apply a little oil to your hands so the dough doesn’t stick. Divide the dough into 2-3 parts and shape each one into a tight cylinder by pressing the dough firmly in your fist.
💡 Common mistake: If you don’t press the dough tightly enough, the muthiya can crack or break while steaming.
Step 3: Steam
Grease your steamer plate well to prevent sticking (trust me, trying to peel stuck muthiya off the steamer is no fun).
Get the water boiling before adding the rolls to the steamer plate, so they get cooking immedietely.
Place the rolls in the steamer and steam for about 20 minutes. Check doneness by inserting a knife — if it comes out clean, they’re cooked through.
💡 Pro tip: Let the muthiya cool for a few minutes before trying to remove them. If you rush, they might stick or crumble.
Step 4: Slice and Temper
Once cooled slightly, cut the steamed muthiya into thin, oval slices.
Heat some oil in a pan and add mustard seeds, sesame seeds, and a pinch of asafoetida. Once they start to pop, add the sliced muthiya and sauté them for a few minutes until lightly golden and crisp.
Serve them with Indian ginger tea with milk or try something a little different with Rajkot green chutney with peanuts .
Storage – Muthiya are best eaten the day they are prepared to enjoy them at their freshest. Also, they contain leftover rice so best not to keep the dish for too long and that depends how long you can store it for. You can freeze muthiya on the day of preparation for up to 3 months. Allow to thaw then you can add another vaghar.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Leftover Rice Muthiya (Bhaat Na Muthiya)
Equipment
- Steamer
- Beeding charni chalni
Ingredients
Muthiya
- 1 cup cooked rice
- 2 cup methi or any other greens
- 1 cup whole wheat flour
- ½ cup pearl millet flour bajri flour
- ¼ cup gram flour besan
- ¼ cup shorghum flour jowar flour (optional)
- 2 tablespoon semolina optional
- ½ cup sour yogurt low fat yogurt
- 3 tablespoon ginger-chillies crushed
- 2 tablespoon red chilli powder
- 1 tablespoon turmeric powder
- 1 tablespoon ground cumin coriander dhana jiru powder
- ½ teaspoon garam masala
- 1 tablespoon salt
- 2 tablespoon sugar
- 1 teaspoon carom seeds ajmo
- 2 tablespoon oil
- ½ teaspoon baking powder optional
Vaghar
- 4 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoon sesame seeds
- ½ teaspoon hing
- 1 sprig curry leaves
- 4-5 large green chillies optional
Garnish
- 3 tablespoon coriander leaves
Instructions
- In a large mixing bowl or wide plate add all the muthiya ingredients.
- Combine with your hands to bring everything together.
- Add water a little at a time and knead a soft dough. Do not over-knead.
- Apply a little oil on your hands and divide the mixture into 4-5 parts. Then, using your fists, shape into cylinders.
- Add sufficient water into steamer or pot and bring it to boil.
- Place muthiya rolls on to a greased plate, container or charni that has holes. Keep some gaps between rolls.
- Steam muthiya on medium to high heat for at least 15-18 minutes, or until a knife inserted into the centre comes out clean.
- Remove them from the steamer and allow to cool at room temperature for 10 minutes.
- Slice all the rolls using a knife into smaller pieves.
Vaghar
- To temper the muthiya, heat oil in a pan or kadai.
- Add mustard seeds and cumin seeds. Once they crackle add hing, chillies, curry leaves and sesame seeds.
- Gently add steamed and sliced bhaat na muthiya into vaghar, and mix using a spatula.
- Saute them for a couple of minutes, or until slightly crispy outside.
- Turn off the heat and sprinkle chopped coriander.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
