Ingredients
For Batter
¾ Cup Split Yellow Gram/ Yellow Moong Dal, soaked
3 nos. Green Chilies, chopped
Salt, to taste
1½ tsp Sugar
A pinch Asafoetida / Hing
½ tsp Turmeric Powder
1 tbsp Bengal Gram Flour/ Besan
2 tbsp Curd
1 ½ tsp Fruit Salt
For Tempering
1 tbsp Oil
1 tsp Musatrd Seeds
½ tsp Sesame Seeds
¼ tsp Asafoetida/ Hing
2nos. Green Chilies, chopped
Other Ingredients
2 tbsp Grated Coconut
1 tbsp Fresh Coriander, chopped
Process
- Grind the soaked moong dal and green chilies to a fine paste.
- Remove the paste in the bowl. Add salt, sugar, hing, turmeric, besan, curd and whisk nicely.
- Heat water in a steamer. Grease the dhokla mould with oil.
- Sprinkle fruit salt in the batter and give a nice stir. Pour the batter in the mould and steam the dhokla 15minutes. Keep aside.
- Now for tempering, heat oil in a pan. Add all the ingredients and stir till fragrant.
- Pour this hot tempering on the dhokla and spread evenly.
- Top it off grated coconut and coriander. Cut and serve with green chutney.
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