Yellow Lentils (Moong Dal) Dhokla

INGREDIENTS:

1. Split Yellow Lentils (Moong Dal) 1 cup
2. Semolina (Sooji) 1 cup
3. Flattened Rice (Poha) 1/4 cup
4. Curd 1/2 cup
5. Carrot, grated 1/2 cup
6. Ginger 1 inch
7. Green Chilis 2-3
8. Turmeric Powder 1/4 tsp
9. Oil 2 tsp
10. Salt to taste
11. Lemon Juice 1 tbsp
12. Baking Soda 1/4 tsp
13. Water as required

FOR TEMPERING:

1. Oil 1 tbsp
2. Mustard Seeds 1 tsp
3. Green Chilis 2 slit
4. Hing a pinch
5. Sugar 1 tsp
6. Water 1/3 cup
7. Grated Coconut for garnishing
8. Coriander Leaves chopped 1 tbsp

METHOD:

Serving Size: 5-6

Wash and soak the moong dal and poha for 3-4 hours. 

Soak the sooji in curd for 30 minutes.

Grind the moong dal, poha, green chilis and ginger into a smooth paste. Keep 3 tbsp of soaked moong dal aside.  

Transfer this to a bowl. To this, add the soaked semolina-curd mixture.

Add grated carrot, 2 tsp oil, salt, turmeric powder, lemon juice, and the soaked moong dal (for texture). Mix everything well. If needed, add a little water to achieve a medium-thick batter.

Gently whisk the batter in a circular motion for 1 minute. Whisking the batter makes it light and fluffy.

Cover the bowl and leave it in a warm place overnight (8-12 hours) for fermentation. This dhokla can be made instant too. It is faster and will be ready in 30-40 minutes.

Just before steaming, add baking soda to the batter. Sprinkle 1 tbsp of water over it. Gently fold it in.

Pour the batter into a greased plate. Sprinkle red chili powder over it. Steam for 15-20 minutes on medium heat until a toothpick inserted comes out clean.

Heat oil in a pan and add mustard seeds, green chilis, and hing. Add 1/3 cup water and 1 tsp sugar and pour over the dhokla.

Garnish with grated coconut and coriander leaves and cut into squares.

Serve with coriander chutney and garlic chutney.