Beetroot moong dhokla
What we love about dhokla is that it is a light, steamed snack rather than fried, combining the protein of moong with the vivid color of beetroot and a light, spongy texture.
In our version we added grated beetroot, which gave the cake a pleasant earthy sweetness and an appetizing pink color, and we stayed true to the original steaming method that makes it a refreshing between-meals snack.
Soak the dal in plenty of water for six to seven hours or overnight, then drain it well, so the grains soften and are easy to grind smooth.
Grind the soaked dal with the water until you get a semi-smooth paste, because a slightly coarse texture gives the cake its sponginess.
Add the grated beetroot, yogurt, ginger and chili paste, lemon juice, oil, and salt, and mix until the color is uniform and turns an even pink.
Add the Eno and stir lightly and quickly for just a few seconds, because delay lets the bubbles escape and the cake loses its rise.
Grease a mold with oil and pour in the batter immediately, then level the surface so it cooks evenly before the bubbles die down.
Place the mold on a stand in a pot of boiling water, cover it, and steam for twelve to fifteen minutes until a toothpick comes out clean, which is the sign of doneness.
Heat the oil and add the mustard seeds, sesame seeds, and curry leaves until they crackle, then pour them over the cake after it has cooled a little to give it its aromatic flavor.
Let the cake rest for five minutes, then cut it into squares and garnish it with coriander before serving, so it sets and does not crumble when cut.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Beetroot Moong Dhokla, and how to fix them:
We most likely added the Eno too early or stirred too long; add it in the last few seconds and pour immediately.
The mold is thick or the amount is too high; spread the batter in a thinner layer and extend the steaming a little.
We cut it hot; let it rest for five minutes so it sets.
The beetroot is too little; add a bit more grated beetroot and grind it with the batter to distribute the color.
Keep it in an airtight container for up to two days and re-steam it for a few minutes before serving.
Reheat it with steam rather than directly in the microwave so it stays soft and not dry.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Eno | baking soda with a squeeze of lemon | same amount, 5 g | Add it at the moment of pouring as well. |
| yogurt | plant-based yogurt | same amount, 60 g | Gives a similar tang for a dairy-free option. |
| moong dal | whole green moong beans | same amount, 200 g | Soak and grind them with the skin on for a darker color and higher fiber. |
| curry leaves | fresh mint leaves | same amount | Add them in the same tempering when they are not available. |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| Moong dal | 100 g | 200 g | 400 g |
| Grated beetroot | 60 g | 120 g | 240 g |
| Yogurt | 30 g | 60 g | 120 g |
| Eno | 2.5 g | 5 g | 10 g |
Be sure to add the Eno at the very last moment right before pouring, because mixing it in early uses up the bubbles and the cake comes out dense instead of spongy.
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