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
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.