Ingredients

For the Dhokla Batter:

• 1 cup of yellow moong dal (split yellow lentils), soaked for 3-4 hours.
• 1/2 cup yogurt (dahi)
• 1-inch piece of ginger
• 2 green chilies
• 1/2 tsp turmeric powder
• 1 tsp Eno fruit salt (or baking soda)
• Salt to taste

For Tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp sesame seeds
• A pinch of asafoetida (hing)
• 8-10 curry leaves
• 2 green chilies, slit
• 2 tbsp water

For Garnish:

• Fresh coriander leaves, chopped
• Grated coconut (optional)

Directions for Dhokla

1. Prepare the Batter:
   • Remove the soaked moong dal and combine with the yogurt, ginger, and green chilies to make a smooth batter. Add a little water if needed to get a thick, pourable consistency.
   • Mix turmeric powder and salt into the batter.
2. Steam the Dhokla:
   • Right before steaming, gently fold in the Eno fruit salt (or baking soda) and mix with care. The batter should rise and become frothy.
   • Transfer the prepared batter to a steaming container or a plate that has been oiled.
   • Cook the mixture in a hot steamer for 12-15 minutes, checking with a toothpick to ensure it’s fully done.
3. Prepare the Tempering:
   • Meanwhile, heat oil in a small pan and add mustard seeds, letting them splutter.
   • Let them splutter.
   • Combine the sesame seeds, asafoetida, curry leaves, and slit green chilies. Sauté for a few seconds.
   • Pour in 2 tablespoons of water and let it sizzle for a few moments.

4. Assemble:
   • Drizzle the tempering evenly over the steamed dhokla.
   • Optionally, top with finely chopped coriander and a sprinkle of grated coconut.
5. Serve:
   • Divide into squares or diamonds and serve warm.

What to Serve with Dhokla?

• Pair it with a zesty green chutney made from mint leaves, coriander, and green chilies.
• Sweet tamarind chutney
• A cup of hot masala chai

Khushaliben Ramani’s Tips for Perfection

1. To achieve a smoother batter, ensure the moong dal is soaked for a minimum of 3-4 hours.
2. Ensure the batter is of the right consistency—not too thick or too thin—for soft and fluffy dhoklas.
3. Add Eno fruit salt just before steaming to keep the batter rising.
4. When adding Eno and soda, avoid overmixing to prevent the batter from deflating.
5. Serve fresh for the best texture and taste.