Simple Way to Make Favorite Moong dal dhokla
Hey everyone, it is Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Steps to Make Ultimate Moong dal dhokla. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Moong dal dhokla, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moong dal dhokla delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Moong dal dhokla estimated approx 25 mins.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Moong dal dhokla using 19 ingredients and 7 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Moong dal dhokla:
- 1 cup moong dal
- 1 tbsp besan/ chickpea flour
- 1/2 inch piece of ginger
- 2 green chilles
- 1/4 cup carrot grated
- 1 tsp sugar
- to taste salt
- 1/4 tsp hing
- 1/4 tsp turmeric powder
- 2 tbsp dahi/yogurt
- 1 tsp eno fruit salt
- for tempering
- 1 tbsp oil
- 8-10 curry leaves
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 2 pinches hing
- 2 green chillies
- cilantro and coconut for garnishing
Instructions to make Moong dal dhokla
- Soak moong dal for three hours. Drain thouroughly.
- In a blender, add soaked moong dal, ginger, green chillies, salt, dahi and a spoonful of water. Grind till a grainy texture is achieved.
- Boil water in a pan. Grease the tray/ thali with oil.
- 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.
- Top the batter with grated carrots. Cover and steam for 12-15 minutes.
- In the meanwhile prepare tempering with adding mustard seeds, green chillies, curry leaves, hing and sesame seeds to the hot oil.
- Add this to the tray when it is cooled. Garnish with cilantro and coconut.
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