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Preparation Time : 360
Cook Time : 25
Total Time : 385
Moong dal - 1cup
Ginger grated – 1 ½ tsp
Green chilies – 2
Turmeric – 1/4 tsp
Sugar – 1 tsp
Salt - 1/4 tsp or to taste
Asafoetida – 1 pinch
Oil – 1/2 tbsp
Eno fruit salt – 1 tsp
For Tempering – Oil – 1 tbsp
Water – 1/2 cup
Asafoetida - 1/4 tsp
Mustard seeds – 1/2 tsp
Green chilies – 1-2 (chopped or slit)
Sugar – 1/2 tbsp
Cumin seeds – 1/2 tsp
For garnishing – Coriander leaves finely chopped – 1 tbsp
Freshly Grated coconut – 1 tbsp
Wash and soak moong dal overnight or at least 5 hrs
Drain moong dal and transfer into the blender. Add chopped green chilies, ginger. Blend into fine paste.
Add turmeric, sugar, asafoetida, salt, oil. Mix well.
Add water in a steamer or idli cooker. Let it boil. Grease the plate with little oil.
Add Eno salt into the prepared batter. Mix gently and immediately pour into the greased plate.
Steam moong dal dhokla for 15-18 minutes. Insert a knife or toothpick into the dhokla and check if it comes out clean. If it does, that means dhokla is cooked properly.
Let it rest for few minutes. Lose the edges. Take it out. Cut into desired shape
Heat oil in a saucepan. Add mustard and cumin seeds. Let them splutter
Add green chilies. Saute for a few seconds.
Add asafoetida. Mix well.
Add water and sugar. Let the mixture boil for 1-2 minutes. Tempering is ready.
Pour this tempering over the prepared dhoklas. Coat them well with tempering.
Garnish it with chopped coriander leaves and coconut.
Serve with mint chutney or green chutney or tomato ketchup.
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