Zebra Moong Dhokla

As Gujarati by birth, I have been eating dhokla whole my life. When I started cooking, I experimented many different dhokla recipes. I have posted 10 dhokla recipes already. So it was high time I try something different. I want to create something not just tasty but appealing to the eyes. I got inspiration from Zebra cake and try to recreate the magic. So sit back, read and enjoy!

These dhokla are steamed and prepared using few drop of oil. It is high in protein and fiber. This recipe you can try 3 different ways. You can make Zebra dhokla, spinach dhokla or just plain moong dhokla. This mixture made around 6 small thali of dhokla.

Please note that you can see printable version at the end. You need to use chrome browser to print or save.

Preparation Time: 30 minutes

Cooking Time: 20-25 minutes

Ingredients:

1½ cup rice
1 cup whole or split moong
½ cup gota urad (skinned whole urad)
Handful soya bean
1 tsp fenugreek seed
2-3 tbsp yogurt
2 green chili finely chopped
2 garlic cloves grated (optional)
Salt to taste
Asafoetida – small pinch
1 cup spinach puree
Soda-bi-carb/baking soda – 1/4 tsp

Procedure:

1. Wash and soak rice, moong, urad, soya beans and fenugreek seeds in water for 7-8 hours, it will almost double in size.

2. Grind it in mixer to a smooth paste adding little water. Pour the batter in a container, add salt and cover the lid. Leave it in a warm place to ferment overnight. Add yogurt after 6-7  hours and mix well. Keep it again in warm place. When dhokla batter almost double in size, it is ready to make dhokla.

3. In dhokla batter, add chopped chilies, grated garlic, salt if needed and asafoetida, mix well and keep aside.

4. Make spinach puree by blanching spinach in hot water, then soak in cold water and the make smooth paste.

5. In spinach puree, add around 1 cup of dhokla batter and mix well.

6. Take out 3 big spoon of batter in a small bowl, add small pinch of soda-bi-carb and mix well. Also add soda in spinach batter and mix well. Now you have 2 batter, one is green with spinach puree and another is just plain.
Dhokla batter

7. Grease steel plate with oil.

8. To make Zebra dhokla, pour little plain batter in the middle of the plate, then pour green batter in the middle, and continue this until batter is spread in the whole thali. The thickness of the batter should not be more than 1/2 inch.

dhokla
Zebra dhokla
Spinach dhokla
Spinach dhokla

9. In a big wok with lid or pressure cooker add 1 1/2 glass of water and bring it to boil. Put flat steel bowl in the water first so when you put thali on top the bowl for steaming, water doesn’t get inside thali. I am using around 8″ wide thali. I have dhokla stand, which I used to steam dhokla. Steam for 10-12 minutes on high heat.
dhokla

10. When ready, keep thali on side to cool for 5 minutes and then cut in 1½ inch diagonal pieces.
dhokla
11. If you like you can pour tempering on dhokla after steaming. To temper dhokla, in a small pan add 2 tbsp oil. When oil is hot add mustard seeds, sesame seeds. When mustard seeds starts to pop, add asafoetida and curry leaves. Remove from the gas/stove and pour the mixture over dhokla.

12. Garnish dhokla with chopped coriander.

13. Serve with green chutneydry garlic chutney and masala chai on the side.

Zebra moong dhokla
Spinach dhokla
Spinach dhokla
Moong dhokla
Moong dhokla

You can make just green dhokla adding spinach to the whole batter. I noticed, it look longer to steam green dhokla and then needed more resting time after cooking. You can skip spinach completely. Hope you will try to make this dish, let me know if you have any question regarding this dhokla recipe.

Check out more dhokla recipes below.

Vati Dal Na Khaman – video recipe
Zucchini Dhokla
Rava Dhokla
Spinach Khaman Dhokla
Khatta Dhokla
Khaman Dhokla
Farali Dhokla

Let me know if you have any suggestions.

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Zebra Moong Dhokla

  • Servings: 3-4
  • Difficulty: medium
  • Print

Ingredients:
1½ cup rice
1 cup whole or split moong
1/2 cup gota urad (skinned whole urad)
Handful soya bean
1 tsp fenugreek seed
2-3 tbsp yogurt
2 green chili finely chopped
2 garlic cloves grated
Salt to taste
Asafoetida – small pinch
1 cup spinach puree
Soda-bi-carb/baking soda – 1/4 tsp

Procedure:
1. Wash and soak rice, moong, urad, soya beans and fenugreek seeds in water for 7-8 hours, it will almost double in size.
2. Grind it in mixer to a smooth paste adding little water. Pour the batter in a container, add salt and cover the lid. Leave it in a warm place to ferment overnight. Add yogurt after 6-7  hours and mix well. Keep it again in warm place. When dhokla batter almost double in size, it is ready to make dhokla.
3. In dhokla batter, add chopped chilies, grated garlic, salt if needed and asafoetida, mix well and keep aside.
4. Make spinach puree by blanching spinach in hot water, then soak in cold water and the make smooth paste.
5. In spinach puree, add around 1 cup of dhokla batter and mix well.
6. Take out 3 big spoon of batter in a small bowl, add small pinch of soda-bi-carb and mix well. Also add soda in spinach batter and mix well. Now you have 2 batter, one is green with spinach puree and another is just plain.
7. Grease steel plate with oil.
8. To make Zebra dhokla, pour little plain batter in the middle of the plate, then pour green batter in the middle, and continue this until batter is spread in the whole thali. The thickness of the batter should not be more than 1/2 inch.
9. In a big wok with lid or pressure cooker add 1 1/2 glass of water and bring it to boil. Put flat steel bowl in the water first so when you put thali on top the bowl for steaming, water doesn’t get inside thali. I am using around 8″ wide thali. I have dhokla stand, which I used to steam dhokla. Steam for 10-12 minutes on high heat.
10. When ready, keep thali on side to cool for 5 minutes and then make pieces as shown in the picture below.
11. If you like you can pour tempering on dhokla after steaming. To temper dhokla, in a small pan add 2 tbsp oil. When oil is hot add mustard seeds, sesame seeds. When mustard seeds starts to pop, add asafoetida and curry leaves. Remove from the gas/stove and pour the mixture over dhokla.
12. Garnish dhokla with chopped coriander.
13. Serve with green chutneydry garlic chutney and masala chai on the side.

You can make just green dhokla adding spinach to the whole batter. I noticed, it look longer to steam green dhokla and then needed more resting time after cooking. You can skip spinach completely. Hope you will try to make this dish, let me know if you have any question regarding this dhokla recipe.

Enjoy!
https://bhavnasfoodjourney.com

Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

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