Soak the moong dal for about 2 hours. Then grind it in a mixer. Add salt, crushed pieces of garlic, ginger and green chillies in the mixture. Stir well and see that the ingredients are added properly.

Now take the dhokla vessel (a specially made dhokla cooker that cooks dhokla, idlis etc) and put a tablespoon of mixture in the small plate. Spread it properly on all sides and sprinkle a bit of red chilli powder on it.

Take another plate and do the same. Put the two plates in the dhokla vessel after adding water to the vessel. Don't forget to spread oil on the plates before you spread the mixture. Close the vessel and wait for 5-7 minutes.

Open the lid and pour the mixture with a spoon to see if it's cooked. If it's cooked remove the plate from the vessel and cut the dhokla into diagonal pieces. Some times I use cookiees cutter also to give different shapes

After you have removed both the vessels and made the dhokla pieces, take a small kadhai and put some oil on it. Add mustard seeds, curry leaves and add the dhokla pieces to it.

After the tadka, sprinkle some coriander leaves and grates coconut on it, and serve the dhokla hot with chutney