Wash and soak Mungdal and Udad dal separately for 7 to 8 hours. Grind both the dal and mix in one big vessel add water to maintain a consistency of batter. Add sugar pinch of haldi and mix all properly. In one small cup take pinch of asafoetida and Eno mix well add little oil and water mix all properly and add to the better.

Grease one plate with oil pour batter, sprinkle red chilli powder and steam for 15 to 20 minutes, keep it aside for cooling. In one tadka pan add oil add mustard seed, green chillies pieces and curry leaves when mustard crackle add asafoetida and pour on dhokla spread all over the dhokla. Serve this Mung dal dhokla with tea or coffee.