02/08/2015
MOONG DAL DHOKLA RECIPE
PREP TIME- 6 hours
COOK TIME- 25 mins
SERVES: 4-5
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For the dhokla
1 cup whole moong beans/whole green gram
1 tbsp ginger-green chilli paste
1 tbsp coriander leaves, chopped
1 tbsp oil1 tsp fruit salt/eno
1 tbsp lemon juice
salt as required
For tempering
1 or 2 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds/jeera
1 tsp roasted sesame seeds/bhuna hua til
1 sprig curry leaves/kadi patta
2 tbsp water
a pinch of asafoetida/hing
For garnishing
¼ cup coriander leaves, finely chopped
¼ cup grated coconut - optional
INSTRUCTIONS
Preparing the steamed dhokla
pick, and wash the whole moong beans
soak the moong beans in water for 6-7 hours or overnight
grind the soaked moong with coriander leaves and very little water to a semi coarse paste.don't make the paste too fine.also the batter should not be too thick nor thin but like a dhokla batter.
meanwhile heat water in a large pan and let it come to boil.
grease a cake pan with some oil.
add ginger-green chili paste, oil, lemon juice and salt to the ground moong mixture and mix well.
finally add fruit salt/eno to the dhokla mixture and mix very well.
immediately pour this in the greased cake tin or pan.
place the cake pan in the large pan where the water must have already started boiling by now.
cover the pan and steam for 12-15 minutes till the dhokla is done.
remove the dhokla from the cake tin and then let it cool.
Preparing tempering
in a small pan, heat oil.
add mustard seeds and let them splutter.
add cumin seeds and brown them.add asafoetida, curry leaves and sesame seeds.add 2 tbsp water to the tempering.
be careful when adding water.
pour this tempering over the dhokla.
garnish moong dal dhokla with coriander leaves.
Serve with green chutney to taste more good
