Moong Daal Dhokla



Ingredients to serve 3 people:
1 cup moong daal soaked for 5-6 hours
1/2 cup curd
1/2 cup water
1 green chili
1/2 inch ginger
salt to taste
1/2 tsp soda-bicarb
1 packed fruit salt

For tempering:
2 tbsp oil
1 tsp mustard seeds
2-3 dry red chilies
1 green chili
1 tsp cumin seeds
5-6 curry leaves
2 tsp sugar dissolved in 1/2 cup water.

Method of preparation:
Gring moong daal along with ginger and green chilies to a fine batter.
Add curd, water, salt and mix well with a beater. Add soda-bocarb and allow the mixture to rest for half an hour.
Steam.
Grease the steaming plate with oil and set aside.
Heat water in a deep vessel . Once, you see the steam coming out of the vessel, add fruit salt to the batter.
You will see bubbles coming out. Immidiately pour the batter to the steaming plate and put the plate inside the vessel. Cover and cook for 15-20 minutes on medium flame.
Once dhokla is ready, take it out of the vessel and allow it to cool. Cut into square pieces.
For tempering, heat oil in a pan. Add hing, mustard seeds and curry leaves. Add the dry chillies.
Add the dhokla pieces to the pan. Sprinkle few drops of sugar water to keep dhokla moist.
Garnish with coriander leaves.

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