Chilkawala Dhokla

This dhokla is made from the green moong daal with skin.


ChilkawaLa Dhokla
Ingredients
1 cup green moong daal with skin,
1/2 tsp asafoetida
1/2 tsp turmeric powder
1/2" ginger, peeld & chopped
2-3 green chilies (or to taste)
1 tsp Gujarati Sambhaar masala (pickle masala)
3/4 cup sour yogurt
salt to taste (Note - Sambhaar masala already has salt)

Just before steaming for two batches-

1/2 tsp eno fruit salt + 1/2 tsp oil

&

1/2 tsp eno fruit salt + 1/2 tsp oil

Garnish
1 tbsp chopped cilantro
1 tbsp fresh coconut (optional)

Method
1. Soak green moong daal in water for 6 hours. Drain.
2. Grind drained daal with ginger, green chilies, salt, sambhaar masala, asafoetida and turmeric powder.
3. Pour the above batter in a container. Add whisked yogurt. Mix and cover. Set aside for at least 4 hours.
4. Divide the batter into 2 portions.
5. Grease two dhokla plates. Add (1/2 tsp eno fruit salt + 1/2 tsp oil) to each portion, only when it is about to be steamed.
6. Steam for 15 minutes. Let it cool down. Cut into squares or diamonds.
7. Garnish with chopped cilantro and coconut - if using. You can also add some tempering if you like.
8. Serve with some more Gujarati sambhaar masala on side.

Note -
1. Gujarati sambhaar masala already has salt. So adjust the salt content accordingly.
2. This dhokla has denser consistency than usual dhokla.
3. Use green moong daal (with peels). For yellow moong daal dhokla