How to make it

  • Please note if you like it spicy you can add more green chillies or take out a few. Depends on your taste.
  • In a bowl put the split moong dal and enough curds to soak it (about a cup or little more)
  • Stir the curds and the dal leave to soak for 15-20 mins
  • Pour in the mixer and blitz it, until its a coarse batter
  • Meanwhile, on the stove take a vessel with some water at the bottom, (like how you would prepare for boiled vegetables) a stand on the top, to place the dish on)
  • Take the batter in a bowl and to this add the crushed chillies, ginger and salt to taste and mix it in thoroughly
  • Take a deep dish (like a half inch dept), oil the bottom of the dish
  • Oil each round of the idli stand and then pour in the batter
  • Take a small bowl, in this add a little of the batter, a pinch of eno and some lime juice. Mix well and pour it in the oiled dish
  • Put this dish in to steam,covered at the top
  • The steam time should be around 5-7 mins
  • Do step 10 for every time you put the batter to steam
  • Like you would with a cake, put in a knife and pull out to see it is done, or else leave it on for a bit more
  • Once done, place upside down at an angle to cool
  • Cut into pieces and serve with freshly chopped coriander
  • ********* FOR THE TRADITIONAL GARNISH *********
  • Once the dish is out of steaming and cooling
  • Take a small wok, put in a tbspn of oil
  • Once the oil is hot enough, add the cumin seeds, mustard seeds, dry whole red chillies
  • Let it crackle (make sure it does not burn)
  • Pour over the steamed dhokla whilst they are in the dish
  • Cut and serve with freshly chopped corriander and grated coconut
  • For best taste, serve with green chutney or mint chutney
Split Green Moong Dal looks like this   Close
This is the ideal stand for the steaming   Close
Or you can make something like this at home   Close
This is what the idli stand looks like   Close

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