Moong Dal Dhokla With Chutney

Soak moong dal for two hours after washing it.

Mix poha, semolina, yogurt, and water, and let it sit for 10 minutes.

Grind the soaked moong dal, poha, and semolina along with salt, green chili, and lemon juice in a mixer jar. Add water as needed to form a smooth batter.

Transfer the batter to a bowl and add oil, eno, and turmeric powder. Mix well.

Grease a steaming plate or tray and pour the batter into it.

Steam the batter for 10-15 minutes or until a toothpick inserted comes out clean.

Once done, let it cool slightly before cutting into pieces.

In a mixer jar, grind roasted chana dal, desiccated coconut, yogurt, green chili, coriander leaves, and salt to a smooth paste.

Heat oil in a pan, add mustard seeds, curry leaves, and dry red chili. Pour the tempering over the chutney and mix well.

Heat oil in a pan and add mustard seeds, sesame seeds, hing, green chili, and curry leaves.

Pour the tempering over the steamed dhokla and spread evenly.