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Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt - Jazz up this humble Indian classic with some homemade sauces and toppings for a festive Christmas appetizer!

Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt

Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce, and Herbed Yogurt - Jazz up this humble Indian classic with some homemade accompaniments and toppings for a festive Christmas appetizer!

Course Appetizer, Snack
Cuisine Fusion, Indian
Keyword party
Custom Category Appetizers, Snacks
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Calories 153 kcal
Author Nidhi Bothra


Moong Dal Dhokla Batter or Use Instant Dhokla Mix:

Moong Dal Dhokla Tempering:

  • 1 1/2 tsp oil
  • 1 tsp mustard seeds
  • pinch asafoetida powder (hing)
  • 2 green chilies , slit
  • 6 curry leaves , torn in half
  • 1/4 cup water
  • 1/2 tsp sugar
  • pinch salt

Strawberry Chili Compote:

  • 1 cups strawberries , washed and finely chopped
  • 2 1/2 tbsp sugar
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp red chili flakes
  • pinch salt
  • 1/2 tsp corn starch
  • 2 tbsp water

Herbed Yogurt:

  • 1/4 cup hung curd or greek yogurt
  • 1 tbsp cream cheese
  • 1 tsp toasted sesame seeds
  • 1/2 tsp black pepper
  • 1 tsp italian seasoning
  • garlic salt , to taste

Chimichurri Sauce:

  • 1/4 cup cilantro , roughly chopped
  • 1/4 cup parsley , roughly chopped
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 2 cloves garlic
  • 2-3 pcs cashews
  • 2 tsp red wine vinegar or normal vinegar
  • 1 tsp red chili flakes
  • salt , to taste


  • pomegranate seeds
  • feta cheese
  • pumpkin seeds
  • pistachio , slivered
  • olives , finely chopped
  • red chili flakes , if needed
  • microgreens


Moong Dal Dhokla:

  1. Wash the moong dal under cold water a few times. Then, soak it in warm water for an hour. Once soaked, drain the water.

  2. Transfer the soaked dal to a blender and grind with green chilies and ginger. Slowly add water as needed to get the desired consistency. The dhokla batter should be thick and smooth.

  3. Transfer the paste to a bowl and add in yogurt, besan, sugar, turmeric powder, hot oil, and lemon juice. Mix well for 5 minutes to aerate the batter.

  4. Preheat your steamer.

  5. When your steamer is hot and you are ready to steam the dhoklas, add in salt and fruit salt and mix gently.

  6. Pour the batter into the greased steamer tray.

  7. Steam the dhoklas in the steamer for 12 minutes on high flame or until the dhokla is cooked.

  8. While the dhoklas are steaming, we will make the temper. Heat oil in a small pan, add in mustard seeds and asafoetida powder (hing). When they start crackling, add in the green chilies and curry leaves and saute. Then, add in water, sugar and salt. Boil for 1 to 2 minutes and switch off the gas. Keep it aside for 10 minutes.

  9. Once the temper cools down, strain it into a bowl.

  10. Now, slowly spread the temper evenly on the dhoklas,1 tbsp at a time. Make sure that the dhoklas don't get soggy. Use only as much temper as needed to cover entire dhokla. Keep them aside for 15 minutes.

  11. Now, cut the dhoklas into your desired shape. I used a cookie cutter to cut them in round shapes.

Strawberry Chili Compote:

  1. In a small pan on medium flame, add in the strawberries, sugar, lemon juice, lemon zest, red chili flakes, salt and 2 tbsp water. Bring it to a boil. Then, reduce the heat to low and simmer until the strawberries become soft and the liquid starts to thicken.

  2. Add in 1/2 tsp corn starch mixed with 2 tsp of water to the compote. Bring it to a boil and turn off the heat. Your Strawberry Chili Compote is ready!

Herbed Yogurt:

  1. Mix together all of the ingredients.

Chimichurri Sauce:

  1. In a food processor or blender, add in all of the ingredients. Pulse several times, stopping and scraping down the sides frequently, until the mixture is finely minced. Don't blend it too much as we want some body and texture to the chimichurri. If it gets too dry, add some oil to it slowly, 1/4 tsp at a time. Your Chimichurri Sauce is ready! You can store this in a fridge for up to a week.

Assemble Moong Dal Dhokla Bites:

  1. To serve, warm the dhoklas and then add on the accompaniments and garnishes as you wish! I like to spread on a dollop of one of the sauces (strawberry chili compote, chimichurri sauce or herbed yogurt) and sprinkle on some of the toppings.

Recipe Notes

  • You can make everything a day before your party. Just assemble them when you are ready to serve.
  • The dhoklas can be warmed on a non-stick pan or in a microwave.
  • If you are using instant dhokla mix, prepare the dhoklas according to package instructions and then follow the recipe instructions from tempering step #8 onwards.
Nutrition Facts
Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt
Amount Per Serving
Calories 153 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 81mg4%
Potassium 249mg7%
Carbohydrates 20g7%
Fiber 7g29%
Sugar 7g8%
Protein 6g12%
Vitamin A 292IU6%
Vitamin C 26mg32%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.