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Preparation Time : 15
Cook Time : 20
Total Time : 35
For batter- 1 cup yellow moong dal
3/4 cup chana dal
1/2 cup urad dal
1 spoon ginger - green chilli paste
1 spoon salt or as per taste
2 spoon sugar
1 spoon oil
1 /2 spoon turmeric
1 spoon eno
For tempering - 2 spoon oil
1 pinch asafoetida
1 spoon mustered seeds
1 spoon sesame seeds
For garnishing - 2 spoon chopped coriander leaves
2 spoon grated coconut
Soak the moong, chana and urad dal for 4- 5 hrs.
Then grind in a mixer using a little water to make a paste of pouring consistency.
Transfer the paste to a bowl, add ginger - green chilli paste, salt, turmeric, sugar, 1 spoon oil and mix well.
Just before steaming add eno and mix lightly.
Pour the batter into a greased plate and sprinkle red chilli powder on it.
Steam in a steamer for 15 minutes or till the dhoklas are cooked.
Now heat a tadka pan, add oil and musterd seeds
When the mustard seeds are crackle, add the sesame seeds asfoatida and saute for 30 seconds.
Pour the tempering over the prepared dhokla and spread it evenly.
Sprinkle coriander leaves and coconut on the dhokla.
Serve with sweet and sour chutney.
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