MOONG DOKLA

needed:             serves -: 3
1 cup yellow moong
2 tbsp urad dal
1 tbsp cooking oil
1tsp sugar
6-7 green chilly - add to ur taste
ginger - 1/2 the lemon size ( remove skin)
salt 2 taste
turmeric powder /haldi - 1/2 tsp
ENO regular- 1 packet
tempering - 1tsp oil, curry leaf, mustard, til, jeera ,( alsi /flax seeds)

mtd:

•  soak moong and urad dal together for 1 hr.
• wash and drain the water.
• grind this to a paste adding salt , green chilly , ginger.
• add little water if required.
• in a bowl add the paste, haldi, , sugar, 1tbsp oil.
• mix well to an idly batter consistency.
• if using a pressure cooker add 1/2 cup water and allow it to boil.
• grease a vessel or a shallow plate.
• add eno to the batter and mix well .
• pour the batter immediately to the vessel and keep inside the cooker.
• The batter should be filled to only 1/2 as it will rise up.
• Close the cooker lid. Do not use the whistle.
• steam for 15-20 min on a medium flame.
• Remove the lid and proof it using toothpick or knife.
• If the knife comes out clean and does not have any batter sticking, then its done.
• Remove the dhokla pan from the cooker, put pieces.
• temper mustard, til,alsi, jeera,curry leaves. when it splutters remove and add little water.( this will b easy to spread , above the doklas)
• garnish with corriander , coconut and serve hot.