Tuesday, March 23, 2010
Moong Daal Dhokla
Ingredients:
1 cup - yellow moong daal
1 tsp - ginger coriander leaves paste
1/2 tsp - nimboo phool (citric acid)
1 tsp - eno
salt to taste
Tempering:
2 tsp - oil
1 tsp - mustard seeds
2 to 3 - kari patta (curry leaf)
Garnish:
1 tsp - Coriander leaves
Method:
1. Soak daal in 3 cups of water for 3-4 hrs.
2. Grind it along with ginger coriander paste. Add citric acid and salt to it and mix it well.
3. Keep a steamer ready with boiling water.
4. Grease the container with oil and drizzle 1 pinch of eno in the container.
5. Finally add eno in the batter and beat it well. Pour batter in the container and place it in steamer.
6. Steam for about 10 minutes on high flame and then another 10 minutes on low flame.
7. Take out the container and allow it cool down for 10 mins. Cut them in square or diamond shape pieces.
8. Heat oil in a pan for tempering. Add mustard seeds and kari patta. Allow them to crackle and then drizzle it over dhokla.
9. Garnish it with coriander leaves and serve it with tomato ketchup and green chutney.
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