Moong Dhokla

By Hebbars Kitchen · 30 min

Ingredients

Instructions

1. In a large bowl, combine 2 cups besan (gram flour), 1/4 tsp turmeric, 1/4 cup sugar and 1/2 tsp salt.
2. Mix well, then whisk in 1 cup water. Add more water as needed and whisk for 5 minutes until the batter is fluffy and light.
3. Cover and rest for 15 minutes.
4. Add 2 tbsp lemon juice and 2 tbsp oil, then whisk for 5 more minutes until fluffy.
5. Add 1 tsp eno fruit salt and 2 tbsp water, and mix gently until the batter turns frothy.
6. Pour the batter straight away into a greased tray and steam for 20 minutes.
7. Cut the dhokla into pieces.
8. Heat 2 tbsp oil for the tempering. Add 1 tsp mustard, 5 sliced chillies, a few curry leaves and a pinch of hing, and let them splutter.
9. Add 1/2 cup water, 2 tbsp sugar and 1/4 tsp salt. Mix and boil for 2 minutes.
10. Pour the tempering over the dhokla and rest for 20 minutes so it soaks up the liquid.
11. Top with 2 tbsp chopped coriander and 2 tbsp grated coconut before serving.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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