Easy Moong Dal Dhokla

Rinse the moong dal thoroughly and soak in water for at least 1 hour or overnight.

Drain the water and blend the dal with green chillies and water (1/4 to 1/2 cup, as needed) into a smooth, medium-thick pourable batter.

Transfer the batter to a mixing bowl. Add sugar, turmeric, besan, curd, oil, and salt.

Whisk the batter in one direction for 2-3 minutes to aerate it.

Bring 4 cups of water to a boil in a wide pan with a lid or a steamer.

Grease a 7-inch steel container, dhokla plate, or cake tin with oil.

Just before steaming, add the fruit salt (Eno) to the batter. Sprinkle a few drops of water over it and gently mix without overmixing.

Immediately pour the batter into the greased tin and place it in the pan or steamer.

Cover and steam on medium-high heat for 15-20 minutes or until a knife or a toothpick comes out clean.

Let it cool slightly, then invert onto a plate and gently tap to release.

Heat oil in a small pan. Add mustard seeds and let them crackle.

Add sesame seeds, hing, and chopped chillies. Let them sizzle for a few seconds.

Pour the tempering evenly over the steamed dhokla.

Garnish with fresh coriander and coconut (if using).

Cut the dhokla into squares, diamonds, or triangles and serve with green chutney or sweet tamarind chutney.