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Preparation Time : 5
Cook Time : 20
Total Time : 25
Soaked moong dal/ moong beans 1 cups
Gram flour/ besan 1/3 cups
Curd/ dahi 1/2 cups
Sugar/ cheeni 1 tbsp
Lemon juice/ neembu ras 1 tbsp
Salt 1/2 tsp
TADKA PREPARATION - Oil/ tel 1 tbsp
Mustard seeds/ raai 1 tsp
Asafoetida/ hing 1 pinch
Chopped green chilies/ hari mirch 4 nos
Chopped coriander leaves/ dhaniya patti 1 tbsp
water/ pani -for tadka plus+for steaming dhokla 4 cups
Eno 1/2 tsp
Baking Powder 1/2 tsp
Sugar/Cheeni 1 tsp
Lemon Juice/Neembu RaS 1 tsp
Drain water from soaked moong dal and grind it by adding besan, curd, sugar, lemon juice and salt. Make a smooth batter for dhokla.
Add baking powder, eno & mix gently. Bubbles will come in the mixture.
Boil 3 cups of water in a thick and wide pan.
Grease dhokla maker stand with oil and pour the batter into it. Put this stand in the pan.
Steam the batter covered for around 12-15 minutes on a high flame.
Check the cooked dhoklas by inserting a knife to it. The batter should not stick to the knife.
Switch off the gas flame. Take the dhokla maker stand out of the pan and let it cool down for about 10 minutes.
Cut the dhoklas in small pieces of desired shapes.
Let's prepare tadka - Heat oil in a pan. Add asafoetida, mustard seeds and fresh curry leaves to it.
Once the seeds crackle, add chopped green chilies, water, sugar, lemon juice and salt.
Boil for 2 minutes and then switch off the flame and allow the tadka to cool down.
Pour this tadka on dhokla and garnish with chopped coriander.
Delicious and healthy 'Moong Dal Dhokla' is ready to be served with any chutney.
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