Soak and Grind Moong Dal

Rinse the moong dal thoroughly and soak it in water for 3-4 hours. After soaking, drain the water. Grind the soaked dal into a smooth paste with a little water (as needed) to get a thick batter. Transfer the batter to a bowl.

Prepare the Batter :

Add semolina (if using), ginger-green chili paste, lemon juice, turmeric, and salt to the moong dal batter. Mix well. Let the batter rest for 10 minutes.

Add Eno:

Just before steaming, add 1 tsp eno to the batter and mix it gently. You’ll see the batter become frothy and light.

Steam the Dhokla:

Steam the dhokla in a steamer for about 20-25 minutes on medium heat.

Check by inserting a toothpick—it should come out clean when the dhokla is cooked.

Once done, remove the plate and let it cool slightly before cutting it into pieces.

Tempering:

Heat oil in a small pan. Add mustard seeds, sesame seeds, asafoetida, and green chilies. Let them splutter for a few seconds.

Pour this tempering evenly over the dhokla pieces.

Garnish and Serve:

Garnish the dhokla with freshly chopped coriander leaves and grated coconut (optional).

Serve warm with green chutney or tamarind chutney.