Ingredients:
1 cup sprouted moong beans
1 cup gram flour (besan)
1/2 cup yogurt
1 tbsp ginger-green chili paste
1/2 tsp turmeric powder
1 tsp fruit salt (eno)
Salt to taste
Water as needed
1 tbsp oil
1 tsp mustard seeds
A pinch of asafoetida (hing)
Fresh coriander leaves for garnish
Instructions:
Grind sprouted moong beans into a smooth paste.
Mix moong bean paste, gram flour, yogurt, ginger-green chili paste, turmeric powder, salt, and enough water to make a smooth batter.
Grease a dhokla plate. Heat water in a steamer.
Just before steaming, add fruit salt to the batter and mix gently. Pour batter into the plate.
Steam for 15-20 minutes until a toothpick comes out clean.
Cool slightly, cut into pieces.
Heat oil, add mustard seeds and asafoetida for tempering. Pour over dhoklas.
Garnish with chopped coriander leaves. Serve with chutney.
