Moong Dal Dhokla

 

Ingredients:-

For dhokla batter:

3/4 cup whole moong beans

3/4 tbsp ginger-green chilli paste

0.40 cup water or as required for grinding

3/4 tbsp coriander leaves, chopped

3/4 tbsp oil

3/4 tbsp lemon juice

Salt as required

3/4 tsp eno

For tempering:

1-1.5 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of asafoetida

3/4 tsp roasted sesame seeds

1 sprig curry leaves

1.5 tbsp water

Method:-

To make dhokla batter:

1. Firstly, take moong beans in a bowl and rinse them with water a couple of times. Soak the moong beans in enough water for 7-8 hours or overnight. 

2. Next day, drain off the water. Further grind the soaked moong beans with coriander leaves and 0.40 cup of water to a semi-coarse paste. Take them out in a bowl. For grinding add in water as required. Do not make a fine paste of the moong beans. Keep in mind that the batter should neither be too thick nor too thin, but should be like dhokla batter. 

3. Now, in a large pan, boil 2.5 cup water. Further grease a round pan with some oil. Now, add the ginger-green chilli paste, oil, lemon juice and salt to the ground moong mixture. Mix them well. 

4. Next, add eno to the dhokla mixture and mix them well. Pour the dhokla mixture immediately to the greased pan. 

5. Place the round pan in the large pan where the water must have already started boiling by now. Cover the pan and steam for 15-20 mins or until the dhokla is completely done. Let the dhokla cool down a bit and then remove from the pan. 

To make tempering:

1. Firstly, in a small pan, heat oil. Now, add the mustard seeds and allow them to crackle. Next, add the cumin seeds and brown them. 

2. Next, add asafoetida, curry leaves and the roasted sesame seeds. Mix them well. Now, add 1.5 tbsp water to the tempering and mix them well. Let the mixture come to a boil. You can also add a tbsp of sugar if you prefer sweet taste. Further pour the tempering all over the steamed moong dal dhokla. 

3. Finally, garnish moong dal dhokla with coriander leaves and serve them immediately with coriander chutney or tamarind chutney.