Moong Dal Dhokla Recipe.

Moong dal dhokla Recipe

Content

Semolina - a bowl, peanut-free, a bowl of sour curd, a tablespoon-ginger green chili paste, in a pouch, salt as per taste.

For Tempering

Oil - 1 tbsp, vinegar - half tsp, sugar - 1 tbsp, rye - 1 tsp, green chillies cut into three lengths, white sesame - 1 tbsp, curry leaves - six to eight, finely - Two tablespoons to decorate the green coriander leaves.

Recipe

Soak the moong dal for five hours. Dissolve its water and grind the dal finely. Mix semolina, moong dal, ginger-chilli paste and yogurt in a bowl. Make a smooth solution by adding water. Keep it covered for an hour. Add ino to the solution. In which to make dhokla like cooker or soaking, put water in its base and heat it. To cook Dhokhla, grease a vessel with oil and add Dhokla mixture. If the water becomes hot, place a small stand of the pot on it and cover the Dhokla vessel on it and keep the flame on medium to low. If you are making it in the cooker, then remove the city. Steam for about ten minutes. Put a toothpick or knife in the dhokla. If it comes out clean, then Dhokla is cooked. Heat the oil in the pan. Sprinkle mustard seeds, sesame seeds in it. Add curry leaves, chilies and add three cups of water. Mix sugar and vinegar. When two or three come to a boil, remove from the heat. Cut the dhokla and keep it on a plate. Serve over the top with tempering, sev and green coriander.