Moong dal Dhokla

Ingredients

For The Moong Dal Dhokla Batter

3/4 cup yellow moong dal


1 tsp roughly chopped green chilies


salt to taste

1 1/2 tsp sugar

a pinch of hing


1 tbsp oil


1/2 tsp  turmeric pdr

1 tbsp  besan

2 tbsp  curd

1 1/2 tsp Eno fruit saltt

For The Tempering

1 tbsp oil


1/2 tsp mustard seeds

1/2 tsp sesame seeds

a pinch  hing

2 tsp finely chopped green chilies

For The Garnish

1 tbsp finely chopped coriander leaves


1 tbsp fresh grated coconut

For Serving With Moong Dal Dhokla

coconut chutney

Method

1. To make moong dal dhokla, soak the yellow moong dal in enough water for 30 minutes. Drain well.
2. Combine the yellow moong dal and green chilies and blend in a mixer using ½ cup of water to make a paste of pouring consistency.
3. Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan and curds and mix well to make a batter.
4. Just before steaming, sprinkle fruit salt and mix lightly.
5. Pour the batter into a greased 175 mm. (7”) diameter plate
6. Steam in a steamer for 10 to 12 minutes or till the dhokala is cooked. Keep aside.
7. Heat the oil in a small pan and add the mustard seeds.
8. When the mustard seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for 30 seconds.
9. Add the green chilies and sauté on a medium flame for 30 seconds.
10. Pour the tempering over the prepared moong dal dhokla and spread it evenly.
11. Sprinkle the coriander and coconut evenly on top.
12. Cut the moong dal dhokla into pieces and serve hot with green chutney.

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