Ingredients

1 cup split moong dal

water, to wash, soak and steam, as needed

1 tsp turmeric powder

1 tsp ginger and garlic paste

1 tbsp lemon juice

oil, to brush the sides of the pan

salt, to taste

1 tsp baking soda (optional – this makes the dhokla quite fluffy)

Ingredients (for the tempering)

1 tbsp vegetable oil

1 fresh red chili, deseeded and chopped fine

1 tsp split urad dal

1 tsp cumin seeds

1 tsp mustard seeds

a handful of curry leaves

Method

This is a list of ingredients.

Wash and soak the dal in water, preferably overnight.

This is how the moong dal looks like when fermented.

To that, add salt.

Then, add the ginger and garlic paste.

Next, add the lemon juice.

Finally, add the turmeric powder.

Give it a good mix.

Take a cake pan.

Brush it with oil.

Pour the batter into the cake pan.

Drop it once to flatten out the top.

Steam it in a water bath for about 10-15 minutes on medium heat.

This is how the dhokla should look like when done.

Gently, with a knife, loosen it from all sides.

Invert it on to a plate.

And lift the cake pan.

Cut it into equal size pieces.

Layer these on to a serving plate.

To a pan, add the oil.

Then, add the mustard seeds.

Next, add the cumin seeds.

Add the red chilies.

Saute for a minute.

Then, add the curry leaves and take it off the heat.

Pour the tempering mixture on top.

Serve.