Monday, July 18, 2011

Moong Dal Dhokla


1 cup yellow moong dal

1 inch ginger

2 green chillis (adjust as per your taste)

3 tbsp curd/plain yogurt -preferrably sour

1 tbsp sugar

1/4 tsp turmeric

salt to taste

1 1/2 tsp eno fruit sat

For tempering:

1 tbsp mustard seeds

1 tbsp sesame seeds

1/8 tsp hing

7-8 curry leaves

1 green chilli,finely chopped

1 tbsp oil

2 tbsp of finely chopped cilantro for ganishing

What you need to do:

  • Soak the dal in 4 cups for water for 4-5 hours.
  • Drain and grind in along with the ginger,chillis and curd to a smooth batter ans set aside for 5-6 hours, preferably over night to ferment.
  • Pour water in the steamer ,close the lid and let the water come to a rolling boil.
  • Grease an 8 inch deep plate/thali with a tsp of oil.
  • Add turmeric,salt and sugar to the batter and mix.
  • When the steamer is ready ,add a mixture of 1 tbsp of water and eno to the batter and mix gently.
  • Pour the batter in the thali.
  • Place a wired rack or inverted plate at the inner bottom of the steamer so that the thali doesn't stick to the bottom.Place the dhokla thali and then the lid.
  • Steam for 20 mins on high or until the toothpick inserted comes out clean.
  • Let it cool for 5 mins.
  • Prick with a toothpick all over the dhokla.
  • Heat oil ,when hot add hing,mustard seeds.
  • When they splutter add sesame seeds,curry leaves and chilli.
  • Take it off the healt and sowly add a tsp of water to the tadka.
  • Pour the evenly on the dhokla.
  • Cut the dhokla in desired shape and garnish with cilantro.
  • Serve hot or warm.

Add a tsp of emons juice along with the water to the tadka.

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