Serving: 2
Cooking time: 30 minutes
Ingredients:
- 1 cup sprouted mung daal
- 30 grams finely chopped methi
- 2 green chillies, roughly chopped
- Salt to taste
- 2 tbsp besan flour
- Juice from 1/2 lemon
Tempering
- 1 tsp white sesame seeds
- Pinch of asafoetida
- 1/2 tsp mustard seeds
- 1 sprig of curry leaves
- 1 green chilli slit
Cooking Method:
- Blend mung sprouts, methi and chillies to a smooth paste. Add 1/4 cup water while blending.
- Prep steamer simultaneously by boiling 2 cups water.
- Transfer the mung paste to a mixing bowl.
- Add in besan flour and salt. Add 2 tbsp water. Mix all ingredients to form a thin pouring consistency.
- Add in lemon juice and gently mix the batter.
- Pour the entire batter to a steamer plate. Place the plate in the steamer and steam for 10-12 minutes.
- Once done, demould the dhokla and place it on a flat surface.
- Dry roast all the tempering ingredients and pour them over the dhokla.
- Serve the dhokla hot with mint chutney.
