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.
