Dhokla/ Moong Dal Dhokla

Name: Dhokla/ Moong Dal Dhokla
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 & 1/2 cup yellow Moong Dal; 2 green chili; 1/2 inch Ginger; Salt; 3 tsp Curd or buttermilk or lemon juice 🍋; 2 tsp Oil; 1 tsp mustard seeds; 1/2 tsp jeera; 5-6 curry leaves; Eno fruit salt

Tasty Veg Cooking @india12345

pune

A Perfect recipe for your breakfast and a healthy recipe for your kids. Something different from besan dhokla. Generally kids does't want to eat pulses but if you will prepare like this then definitely they will eat. Do try it out!!!

#cookpadindia

Tasty Veg Cooking @india12345

Saved

Ingredients

15 min

2 servings

1& 1/2 cup yellow Moong Dal
2green chili
1/2 inchGinger
Salt
3 tspCurd or buttermilk or lemon juice 🍋
2 tspOil
1 tspmustard seeds
1/2 tspjeera
5-6curry leaves
Eno fruit salt

Saved

Steps

15 min

1

Soak yellow moong dal for about 2 hours in water. This dal gets soaked well after two hours.
2

After 2 hours transfer soaked dal in blender. Add green chilies, ginger, salt. Add 3-4 tsp curd or buttermilk. Grind to fine paste.
3

Here, I have rested this ground batter for an hour. If you don't want to rest the batter you can.
4

Now let's put on steamer or kadhai on gas. Add water into steamer for steaming. Cover it with lid.
5

In the mean time transfer the ground batter into the bowl. Add eno fruit salt 1/2 sachet into it. pour 2 tsp water on the eno to activate it.
The eno will make the batter become frothy, so you need to work quickly to whisk it in thoroughly.
At this stage transfer the batter into dhokla plate (I used pot)which is already greased.
6

Once the water in the steamer starts to boil, place the dhokla plate into steamer or kadhai. Cover it with lid. Steam for 15 min.
7

After 15 min, dhokla gets cooked completely. Check it by inserting tooth pick into dhokla. It comes out clean. So dhokla is cooked well now.
8

Take out ready dhokla plate. Allow it to cool for an hour.
Make tempering. Heat oil in tadka pan. Add mustard seeds, jeera, curry leaves. Tempering is ready.
After some time pour tempering over dhokla.
9

Gently slide a knife along the edges to release the dhokla from the pan. Place a plate or tray on top of the pan.
Then quickly invert the pan.
Cut the dhokla into square pieces.
Pour tempering over it.
10

Garnish with coriander & coconut. Serve with green pudina chutney or tomato sauce.