Rinse 2 cup whole moong Dal with water a couple of times. Then drain all the water.

Later drain all the water from the soaked moong Dal and again rinse them with fresh water. Then drain all the water.

Add the moong Dal to a grinder or blender jar. Also add Ginger, Garlic, Green Chilli and 1/4 cup of water.

The batter should not be too thick nor thin but like a dhokla batter. Remove the batter in a mixing bowl or vessel and set aside.

Meanwhile in a large pan or pot take about 2 to 2.5 cups of water. Keep a metal stand or a trivet in the pan. Now heat the pan till the water comes to a boil.

Meanwhile, grease a steaming pan with some oil. You can use any neutral flavored oil.

Next add 1 tablespoon oil, 1 tablespoon lemon juice and salt as required and rava. For a sweet-tangy dhokla, you can also 1/2 tablespoon sugar or according to taste at this step.

Mix very well.

Be quick and mix thoroughly but evenly.

Immediately pour this dhokla mixture in the greased steaming pan.

Now carefully place the pan in the large pan where the water must have already started boiling by now. Ensure the water level is below the pan else water might enter the batter.

In a small pan, heat 1 to 2 tablespoons oil. Add ½ teaspoon mustard seeds, 1 pinch asafoetida (hing), 1 sprig curry leaves and 1 teaspoon sesame seeds.