Moong Dal Dhokla

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Serves: 4

INGREDIENTS:
Dhuli Moong Ki Dal – 200 g
Besan – 2 tsp
Curd – 2 tbsp
Turmeric powder – ½ tsp
Salt to taste
ENO – 1 pouch

For the Tadka:
Vegetable oil – 1 tbsp
Mustard Seeds – 1 tsp
Curry leaves – 15-20
Water – ½ cup
Salt – ½ tsp
Sugar – 1 tsp
Lemon juice – 2 tsp
Green chile – 2 ( Slit into half )

INSTRUCTIONS
Wash the moong dal and soak in enough water for 3-4 hours.

Drain the water and grind the moong dal to make a fine paste.
Use little water if required.
The batter should be pouring in consistency like dosa batter. ( The consistency of the batter is very important to make perfect Dhokla )

Add besan and curd and mix well.
Cover the dal mixture and keep aside for 2-3 hours.
Grease a Dhokla pan and keep water for boiling in the pan.
Add ENO in the batter and mix well.
Pour the batter in the greased Dhokla pan and steam for 15-20 minutes until done.

For the tadka, heat oil in a pan.
Once the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds.
Add water, salt, sugar, lemon juice and green chilli in the tadka and bring the mixture to a boil.

Pour the tadka over the Dhokla.
Cut the dhokla in cubes.
Serve hot with coriander and mint chutney.

From whiskaffair.com