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Photo of Mixed Dal Dhokla by Bethica Das at BetterButter

Mixed Dal Dhokla

Bethica Das
30 minutes
Prep Time
20 minutes
Cook Time
3 People
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ABOUT Mixed Dal Dhokla RECIPE

Ever tried Dhoklas made of mixed lentils? Today I gave it a try and it came out very fluffy and yummy. Protein packed, these dhoklas can be served as a tea-time snack or can be relished for breakfast with your favourite chutney. They can also be packed as a lunch box meal or had as a light dinner. Choice is yours. So go ahead and try this different type of Dhokla.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Gujarat
  • Steaming
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 3

  1. Batter -
  2. 1 cup mixed dal, powdered (Urad, chana, moong, masoor & tuvar)
  3. 1/2 cup yoghurt
  4. 1/4 tsp. turmeric powder
  5. salt to taste
  6. 1 tsp. roasted coriander powder
  7. 1 tsp. garam masala powder
  8. 1 tsp. ginger-green chili paste
  9. 1 tbsp. oil
  10. 1 tsp. sugar
  11. 1 tsp. lime juice
  12. 1 tsp. eno fruit salt
  13. Tempering -
  14. 1 tbsp. oil
  15. 1 tsp. mustard seeds
  16. 1 sprig curry leaves
  17. 1 green chili, chopped
  18. 1 tbsp. sesame seeds
  19. 1-2 tbsp. fresh grated coconut
  20. 1=2 tbsp. coriander leaves, chopped


  1. Dry roast the powdered dal for 2 minutes or till you get a good aroma coming through. Set aside to cool down.
  2. In a bowl, mix together all the above mentioned ingredients under batter (except eno) with required quantity of water to form a batter of pouring consistency. Keep aside for 25-30 minutes.
  3. You may add more water if needed. Just before steaming, add eno fruit salt along with 1 tbsp. water and gently fold it in.
  4. Pour into a greased steel container or plate and steam for 15-20 minutes. When cool, cut into desired shapes.
  5. Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves and green chilies. Saute for a few seconds and add 1/4 cup water.
  6. Switch off the flame and pour this tempering over the steamed Dhoklas. Garnish with coconut and coriander leaves. Serve with green chutney.

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Deepika Rastogi
Deepika Rastogi   Sep-15-2017

Deliciously amazing...

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