Moong Dal Dhokla Recipe by Surekha Dongargaonkar
Moong dal dhokla Cooking Instructions 25 mins 1 Soak moong dal for three hours. Drain thouroughly. 2 In a blender, add soaked moong dal, ginger, green chillies, salt, dahi and a spoonful of water. Grind till a grainy texture is achieved. 3 Boil water in a pan. Grease the tray/ thali with oil. 4 Now to the moong dal batter add besan, sugar, oil, turmeric powder and hing. Mix it well. Now add 1 tsp of eno furit salt and mix it lightly. Add this to the tray/thali and immediately out it in the pan for steaming. 5 Top the batter with grated carrots. Cover and steam for 12-15 minutes. 6 In the meanwhile prepare tempering with adding mustard seeds, green chillies, curry leaves, hing and sesame seeds to the hot oil. 7 Add this to the tray when it is cooled. Garnish with cilantro and coconut. 1 Soak moong dal for three hours. Drain thouroughly. 1 Soak moong dal for three hours. Drain thouroughly. 2 In a blender, add soaked moong dal, ginger, green chillies, salt, dahi and a spoonful of water. Grind till a grainy texture is achieved. 2 In a blender, add soaked moong dal, ginger, green chillies, salt, dahi and a spoonful of water. Grind till a grainy texture is achieved. 3 Boil water in a pan. Grease the tray/ thali with oil. 3 Boil water in a pan. Grease the tray/ thali with oil. 4 Now to the moong dal batter add besan, sugar, oil, turmeric powder and hing. Mix it well. Now add 1 tsp of eno furit salt and mix it lightly. Add this to the tray/thali and immediately out it in the pan for steaming. 4 Now to the moong dal batter add besan, sugar, oil, turmeric powder and hing. Mix it well. Now add 1 tsp of eno furit salt and mix it lightly. Add this to the tray/thali and immediately out it in the pan for steaming. 5 Top the batter with grated carrots. Cover and steam for 12-15 minutes. 5 Top the batter with grated carrots. Cover and steam for 12-15 minutes. 6 In the meanwhile prepare tempering with adding mustard seeds, green chillies, curry leaves, hing and sesame seeds to the hot oil. 6 In the meanwhile prepare tempering with adding mustard seeds, green chillies, curry leaves, hing and sesame seeds to the hot oil. 7 Add this to the tray when it is cooled. Garnish with cilantro and coconut. 7 Add this to the tray when it is cooled. Garnish with cilantro and coconut. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Simple Peanut Butter Cookies Baked Spaghetti Sugar•Cookies Blueberry muffins Ratatouille Simple Peanut Butter Cookies Baked Spaghetti Sugar•Cookies Blueberry muffins Ratatouille Mushroom Burger Manhattans Pav bhaji Mava peda Japanese Egg Tempra Black and White Almond Cookies Marble cake in fry pan Gluten free raspberry chicken Chane vade Pumpkin coconut Mandazi Besan ladoo Mushroom Burger Manhattans Pav bhaji Mava peda Japanese Egg Tempra Black and White Almond Cookies Marble cake in fry pan Gluten free raspberry chicken Chane vade Pumpkin coconut Mandazi Besan ladoo