| Prep Time | 3 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
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Ingredients
- 1 1/2 cups Moong Dal Lentils Green / Green
- 1 tsp Ginger paste
- 1 tsp chili paste Green
- 1 tsp Cumin
- 5 – 6 Curry leaves
- 2 tbsp Coriander – (chopped)
- 1 tsp Eno
- 1 tsp Lemon juice – (I used lemon flavored Eno hence i omitted lemon juice)
- Salt – as needed
For tempering :
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin
- 7 – 8 Curry leaves
- 2 chilies (chopped) Green
- 2 tbsp Coriander – (chopped)
- 1 1/2 tbsp Sesame seeds – (dry roasted)
- 1 tbsp coconut Fresh – (grated)
Ingredients
For tempering :
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Instructions
- Soak moon dal for minimum 3 hrs to maximum over night in sufficient water.
- In a mixer grinder jar, add soaked dal with curry leaves, cumin and chopped coriander and grind it with very less water to make a coarse batter. The batter should not be too thick or too thin.
- Empty the batter in a bowl and add ginger paste, green chili paste, salt as needed and Eno.
- Mix the batter properly such that all the ingredients get incorporated well.
- Grease a cake pan (any shape) and pout the batter immediately into it. Make sure the batter is half filled as it will rise after cooking.
- Heat water in a steamer and place the cake pan inside it. Close the lid and let the dhokla cook for another 15-20 mins or till the tooth pick comes out clean.
- Turn off the flames, take out the cake pan and and allow it to cool.
- Once the dhokla is cool at room temperature, de mold it from the pan and prepare the tempering.
Tempering :
- Heat oil in a pan.
- Add mustard and cumin seeds and let them splutter.
- Immediately add curry leaves and chopped green chilies and saute them.
- Turn off the flames and pour the tempering all over the dhokla base and spread evenly with a spoon.
- Now sprinkle chopped coriander, roasted sesame seeds and freshly grated coconut all over.
- Cut into square or diamond shape with a sharp knife and serve with your favorite chutney.
Recipe Notes
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