मूंग दाल ढोकला (Moong Dal Dhokla) by Tarla Dalal

Moong Dal Dhokla, quick and easy tea-time snack.(Hindi video with English close caption)
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Moong Dal Dhokla

Pucca traditional and perfect to the core, the Moong Dal Dhokla represents everything that dhoklas stand for – sumptuous, tasty and aromatic! A wholesome batter of soaked and ground moong dal is complemented by ingredients like besan, curds and fruit salt to get the ideal texture and flavour. Topped off by an aromatic tempering, the Moong Dal Dhokla becomes a tongue-tickling snack, when matched with peppy green chutney.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes 4 servings

Ingredients

For The Batter
3/4 cup yellow moong dal (split yellow gram), soaked for 3 to 4 hours and drained
3 green chillies
salt to taste
1 1/2 tsp sugar
a pinch of asafoetida (hing)
1 tbsp oil
1/2 tsp turmeric powder (haldi)
1 tbsp besan (bengal gram flour)
2 tbsp curds (dahi)
1 1/2 tsp fruit salt

For The Tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
a pinch asafoetida (hing)
2 tsp finely chopped green chillies

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving
green chutney
1 tbsp grated coconut

Method
1. Combine the yellow moong dal and green chillies and blend in a mixer using a
little water to make a paste of pouring consistency.
2. Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric
powder, besan and curds and mix well to make a batter.
3. Just before steaming, sprinkle fruit salt and mix lightly.
4. Pour the batter into a greased 175 mm. (7") diameter thali.
5. Steam in a steamer for 10 to 12 minutes or till the dhokalas are cooked. Keep aside.
6. Heat the oil in a small non-stick pan and add the mustard seeds.
7. When the mustard seeds crackle, add the sesame seeds, asafoetida and sauté on
a medium flame for 30 seconds.
8. Add the green chillies and sauté on a medium flame for 30 seconds.
9. Pour the tempering over the prepared dhoklas and spread it evenly.
10. Sprinkle the coriander and coconut evenly on top.
11. Cut into pieces and serve hot with green chutney.