Yellow moong dal and palak dhokla

YELLOW MOONG DAL AND PALAK DHOKLA

INGREDIENTS

• Yellow split moong dal – 1/2 cup
• Raw rice – 1 tbsp
• Palak chopped – 1 cup
• Green chilli – 1
• Salt to taste
• Besan – 1 tbsp
• Sooji – 1 tbsp
• Oil – 2 tsp
• Sugar pwdr – 3 tsp
• Lemon juice – 1 tbsp

INGREDIENTS FOR TEMPERING

• Oil – 1 tbsp
• Mustard seeds – ½  tsp
• Til /white sesame – ½  tsp
• Curry leaves – few
• Slit green chilli – 1
• Sugar – ½  tsp
• Lime juice – 1 tsp
• Water – ¼   cup

INGREDIENTS FOR GARNISHING

• Finely chopped coriander leaves – 2tbsp
• Freshly grated coconut – 1 tbsp [optional]

PREPARATION

Clean wash ,rinse and soak the dal and rice for 2 to 3 hrs.

Take the palak + green chilli + ¼ cup water in a mixie jar and grind to a fine puree.

Now drain the water from the soaked dal .

Add the soaked dal and again grind it to fine paste.

Add water if required .

The batter should be smooth and of pouring consistency .

Transfer to a bowl ,add salt and mix well .

Add sooji and besan and mix .

Keep aside for 15 mins .

Grease a round pan / tin / plate which you use for steaming with oil.

Again check the consistency and adjust water ,if required as the sooji absorbs water .

Add salt + oil + lemon juice and mix very well .

Now keep water for steaming in a steamer with stand kept in centre  .

Keep the greased plate on the stand once water boils.

Add eno to the batter and mix well.

Be quick at this stage .

Once the batter doubles and fluffs ,immediately pour it in the plate .

Cover and steam for 15 to 17 mins or till the tooth pick comes out clean .

Once done cool it and remove it on a plate and cut it into small squares.

                     TEMPERING

Heat oil in a small pan

Add mustard seeds, let it splutter.

Add the curry leaves and sesame.[it should not change colour]

Then add water + sugar.

Once it boils off the flame.

Pour this mixture evenly all over the dhokla.

Garnish with coriander leaves and coconut.

Keep aside for 10 mins for the seasoning to penetrate and reach all corners of the dhokla and make it little moist.

Serve it with green coriander chutney and sweet chutney.

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