Moong-Rice Dhokla

AUTHOR: Shilpi 

Ingredients

                          for dal dhokla

1 cup whole moong daal

1 tablespoon ginger-green chilli paste

½ cup water or as required for grinding moong 

1/2 cup  rice socked in water

1 tablespoon coriander leaves, chopped

1 tablespoon oil

1 tablespoon lemon juice

salt as required

1 teaspoon fruit salt or eno

                           for tempering

1 to 2 tablespoon oil

½ teaspoon mustard seeds

½ teaspoon cumin seeds

1 pinch asafoetida (hing)

1 teaspoon roasted sesame seeds

1 sprig curry leaves

2 tablespoon water

                            for garnishing

¼ cup coriander leaves, finely chopped

¼ cup grated coconut - optional

Instructions

                           making batter

Pick and rinse the whole moong and rice with water for a couple of times. 

Soak the moong  in enough water for 6 to 7 hours or overnight. Then drain the water.

Grind the soaked moong and rice with coriander leaves and very ½ cup water to a semi coarse paste.

Don't make the paste too fine.

Also the batter should not be too thick nor thin but like a dhokla batter.

                       making dal dhokla

Meanwhile heat about 2 to 2.5 cups water in a large pan and let it come to a boil.

Grease a round pan with some oil.

Add ginger-green chili paste, oil, lemon juice and salt to the ground moong mixture and mix well.

Finally add fruit salt or eno to the dhokla mixture and mix very well.

Immediately pour this in the greased pan.

Place the pan in the large pan where the water must have already started boiling by now.

Cover the pan and steam for 12 to 15 minutes or till the dhokla is done. let the dhokla become warm and then you can remove it from the pan. 

            making tempering for dal dhokla

In a small pan, heat oil.

Add mustard seeds and let them splutter.

Then add cumin seeds and brown them.

Add asafoetida, curry leaves and roasted sesame seeds. Mix well.

Then add 2 tablespoons water to the tempering. Mix well again and let this mixture come to a boil. 

Be careful when adding water.

Pour this tempering all over the steamed moong -Rice dhokla.

Garnish with coriander leaves and coconut.

Serve warm with mint coriander chutney.